Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: Take six large, smooth tomatoes; half a teaspoonful of salt; half a saltspoonful of pepper; half a tablespoonful of butter; half a tablespoonful of sugar; half a teaspoonful of onion juice; half a cupful of bread crumbs

From Public school household science, 1905

Presented as published in 1905. 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

270Calories

9 gProtein

53 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein8.6 g

Carbohydrates53 g

Fiber5.6 g

Sugars9.8 g

Total Fat8.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol16 mg

Sodium1565 mg

Potassium277 mg

Calcium157 mg

Iron3.8 mg

Magnesium45 mg

Phosphorus111 mg

Zinc0.9 mg

Copper0.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A3.4 mcg

Vitamin E0.2 mg

Vitamin K24 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate60 mcg

Choline9.5 mg

Caffeine0 mg

Water8.5 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 40. The excerpt below is the record exactly as published.

STUFFED TOMATOES. Take six large, smooth tomatoes, half a teaspoonful of salt, half a saltspoonful of pepper, half a tablespoonful of butter, half a tablespoonful of sugar, half a teaspoonful of onion juice, half a cupful of bread crumbs

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