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Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 2 servings
Ingredients: First cut inside from the tomatoes; add celery, chopped fine; cayenne pepper; salt; a good deal of mayonnaise dressing

From The New century cook book, 1899

Serves 2

Presented as published in 1899. 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

847Calories

1 gProtein

5 gCarbs

94 gFat

Full nutrition (33 nutrients)

Calories847 kcal

Protein0.8 g

Carbohydrates4.8 g

Fiber0.7 g

Sugars2 g

Total Fat94 g

Saturated Fat13 g

Monounsaturated Fat22 g

Polyunsaturated Fat55 g

Cholesterol0 mg

Sodium646 mg

Potassium326 mg

Calcium43 mg

Iron0.4 mg

Magnesium15 mg

Phosphorus58 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.4 mg

Vitamin A26 mcg

Vitamin E14 mg

Vitamin K34 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate9.2 mcg

Choline5 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 38. The excerpt below is the record exactly as published.

Stuffed Tomatoes. First cut inside from the tomatoes, pass through a colander, then add celery, chopped fine, cayenne pepper, salt and a good deal of mayonnaise dressing

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