Stuffed Tomatoes
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
473Calories
7 gProtein
30 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein7.5 g
Carbohydrates30 g
Fiber8.6 g
Sugars19 g
Total Fat39 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol103 mg
Sodium48 mg
Potassium1755 mg
Calcium105 mg
Iron1.9 mg
Magnesium82 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A486 mcg
Vitamin E4.5 mg
Vitamin K60 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate109 mcg
Choline53 mg
Caffeine0 mg
Water710 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 44. The excerpt below is the record exactly as published.
x medium-sized to- matoes, take a small piece from the stem end, carefully remove a portion of the pulp, and fill the hole with the stuffing; place in a buttered bag and cook for thirty minutes in a moderate oven. Remove to a hot platter, whip three tablespoon fuls of rich cream, add to it two tablespoon fuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.