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Stuffed Tomatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
162Calories
6 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein6.5 g
Carbohydrates23 g
Fiber3.8 g
Sugars6.7 g
Total Fat5.6 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol13 mg
Sodium331 mg
Potassium664 mg
Calcium77 mg
Iron6.2 mg
Magnesium35 mg
Phosphorus97 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C34 mg
Vitamin A108 mcg
Vitamin E1.5 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate61 mcg
Choline28 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 231. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Fry a quarter of a pound of sausages or sausage-meat ; wash a dozen ripe, firm tomatoes of medium size ; cut a small slice from the stem end of each one, and scoop out the interior with a teaspoon ; chop this part of the tomatoes fine, mix it thoroughly with the fried sausage, season the force-meat thus made highly with salt and pepper, and then use it to stuff the tomatoes ; set the stuffed tomatoes in a SALADS AND VEGETABLES. 429 dripping-pan just large enough to hold them, dust cracker or bread crumbs over the tops, put a very small bit of but- ter on each one, and then bake them for half an hour in a hot oven; remove them from the dripping-pan to a hot platter, without breaking them, and serve them hot, with a gravy made as follows: After dishing the tomatoes, set the dripping-pan in which they were baked over the fire, stir into it a tablespoonful of dry flour, and let it brown ; then stir in a pint of boiling water
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