Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: sufficient bread-crumb to thicken it somewhat; some eggs in the proportion of one egg to two cases; a couple of pounded anchovies; a tea-spoonful of minced olives; one of capers; dust them over with grated Parmesan

From Culinary jottings, 1885

Serve in their own dish buried in a napkin.

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

542Calories

42 gProtein

12 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein42 g

Carbohydrates12 g

Fiber0.2 g

Sugars0.4 g

Total Fat36 g

Saturated Fat17 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol457 mg

Sodium2107 mg

Potassium348 mg

Calcium874 mg

Iron2.7 mg

Magnesium50 mg

Phosphorus789 mg

Zinc5.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C0.2 mg

Vitamin A367 mcg

Vitamin E1.9 mg

Vitamin K3.6 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.8 mg

Folate54 mcg

Choline314 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 204. The excerpt below is the record exactly as published.

sufficient bread-crumb to thicken it somewhat, and beat up some eggs in the proportion of one egg to two cases, mix the whole thoroughly, flavour with a couple of pounded anchovies, a tea-spoonful of minced olives, and one of 364 MENU FOR A PARTY OF EIGHT. capers.; stuff the cases, dust them over with grated Par- mesan

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