Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: Twelve large smooth tomatoes; One teaspoonful salt; One tablespoonful butter; One tablespoonful sugar; One cupful bread crumbs; One teaspoonful onion juice

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 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

477Calories

15 gProtein

91 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories477 kcal

Protein15 g

Carbohydrates91 g

Fiber4.9 g

Sugars19 g

Total Fat17 g

Saturated Fat1.3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.2 g

Cholesterol31 mg

Sodium3125 mg

Potassium222 mg

Calcium202 mg

Iron5.3 mg

Magnesium47 mg

Phosphorus182 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate117 mcg

Choline16 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 10. The excerpt below is the record exactly as published.

STUFFED TOMATOES. Twelve large smooth tomatoes. One teaspoonful salt. A little:spepper. One tablespoonful butter. One tablespoonful sugar. One cupful bread crumbs One teaspoonful onion juice

Cook this with the app: pantry check, scaling, and the assistant.