dairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Tomatoes
From The Henderson cook book, 1914
Serves 3
Very good.
Presented as published in 1914. 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
713Calories
37 gProtein
45 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein37 g
Carbohydrates45 g
Fiber2.7 g
Sugars3.3 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Cholesterol135 mg
Sodium606 mg
Potassium566 mg
Calcium118 mg
Iron5.9 mg
Magnesium52 mg
Phosphorus362 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate90 mcg
Choline43 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 20. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Take 1 dozen tomatoes (large), cut off the ends, take out seed and sprinkle inside with salt and pepper, having pre- pared a dressing of 1 pound cold beef, a slice of cold boiled ham, chipped fine. Mix with a teacup of stale bread crumbs, 2 beaten eggs, a fried onion (minced) and the tomato juice. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.