nut-freesoy-freefish-freeshellfish-free

Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 6 servings
Ingredients: 6 good, solid tomatoes; 2 cups of grated corn; 1 minced green pepper; 1/2 cup rich cream; 1/2 cup cracker or bread crumbs; 1 egg; salt and pepper to taste; 1 cup of rich stock; cover with strips of breakfast bacon

From The Portland Woman's Exchange Cook Book, 1913

Serves 6

Presented as published in 1913. 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

166Calories

5 gProtein

14 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein5.2 g

Carbohydrates14 g

Fiber1.9 g

Sugars4.5 g

Total Fat10 g

Saturated Fat4.9 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol54 mg

Sodium172 mg

Potassium392 mg

Calcium49 mg

Iron1.1 mg

Magnesium22 mg

Phosphorus89 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C19 mg

Vitamin A66 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate36 mcg

Choline39 mg

Caffeine0 mg

Water175 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 47. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Cut a slice from the end of 6 good, solid tomatoes; remove the pulp and salt inside. Mix 2 cups of grated corn, 1 minced green pepper, Yi cup rich cream, Yi cup cracker or bread crumbs, 1 egg, salt and pepper to taste. Fill tomatoes and cover with strips of breakfast baQon. Arrange in shallow baking dish, with 1 cup of rich stock

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