Stuffed Tomatoes
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1489Calories
49 gProtein
287 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1489 kcal
Protein49 g
Carbohydrates287 g
Fiber13 g
Sugars21 g
Total Fat16 g
Saturated Fat4.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.3 g
Cholesterol373 mg
Sodium222 mg
Potassium3558 mg
Calcium312 mg
Iron17 mg
Magnesium236 mg
Phosphorus973 mg
Zinc5.8 mg
Copper1.6 mg
Manganese3.2 mg
Vitamin D2.2 mcg
Vitamin C215 mg
Vitamin A730 mcg
Vitamin E4.4 mg
Vitamin K1203 mcg
Vitamin B62 mg
Vitamin B121.1 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate820 mcg
Choline355 mg
Caffeine0 mg
Water772 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 72. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Take fresh tomatoes, scoop out the middle, mash up fine and put thru colander. Put into bowl to make a stuffing by adding chopped nuts, onions, hard-boiled eggs, finely-cut parsley, flaked rice, salt and pepper to suit taste
Cook this with the app: pantry check, scaling, and the assistant.