vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Tomatoes
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
33Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.4 g
Carbohydrates7.3 g
Fiber1.9 g
Sugars4.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium346 mg
Calcium21 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline9.8 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 115. The excerpt below is the record exactly as published.
6 large firm tomatoes. Mayonnaise. 1 stalk heart celery, (chopped) With a small spoon, scoop out the center of the tomatoes. The flesh may be set aside for soup or stews. Cut the shrimp in small pieces. A small onion is an addition. Bind together with a little mayonnaise, fill the tomatoes and set on ice. Serve on lettuce leaf and garnish with nasturtiums
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