Stuffed Tomatoes
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.2 g
Carbohydrates9 g
Fiber2.6 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium372 mg
Potassium162 mg
Calcium24 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline6.6 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 11. The excerpt below is the record exactly as published.
1S c. bread crumbs 1 tap. salt 1 tsp. ground sage Mix peanut butter and 1 c. cereal coffee; add other ingredients. Put into small double boiler and steam until firm; about 2 hours. Serve as meat loaf, with tomato sauce. Slices my be browned in frying pan or shallow pan in oven. 30 STUFFED TOMATOES lc. bread crumbs 1 tsp. grated onions 1 tsp. salt 1 tsp. paprika A little black pepper zg c. grated cheese A few drops of tobasco sauce
Cook this with the app: pantry check, scaling, and the assistant.