dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Tomatoes
From Cooking for profit, 1886
Serves 2
A good substitute for mushrooms with filet of beef.
Presented as published in 1886. 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
356Calories
12 gProtein
56 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein12 g
Carbohydrates56 g
Fiber7.4 g
Sugars13 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.4 g
Cholesterol6.7 mg
Sodium1288 mg
Potassium1020 mg
Calcium147 mg
Iron4 mg
Magnesium69 mg
Phosphorus196 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E2.2 mg
Vitamin K57 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate128 mcg
Choline36 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 47. The excerpt below is the record exactly as published.
Stuffed Tomatoes. 6 or 8 large tomatoes. 1 cupful tine bread crumbs. 1 rounded tablespoonful of minced onion. 1 heaping tablespoonful minced fat bacon, or butter in equal amount. Slight grating of nutmeg. Cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.