Stuffed Tomatoes
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
299Calories
18 gProtein
36 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein18 g
Carbohydrates36 g
Fiber10 g
Sugars11 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol373 mg
Sodium141 mg
Potassium962 mg
Calcium207 mg
Iron4.3 mg
Magnesium81 mg
Phosphorus284 mg
Zinc1.8 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D2.2 mcg
Vitamin C28 mg
Vitamin A206 mcg
Vitamin E2 mg
Vitamin K51 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate95 mcg
Choline314 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 72. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Take fresh tomatoes, scoop out the middle, mash up fine and put thru colander. Put into bowl to make a stuffing by adding chopped nuts, onions, hard-boiled eggs, finely-cut parsley, flaked rice, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.