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Stuffed Tomatoes
From Royal Victoria cook book, 1900
Serves 6
Recipe attributed to Georgie McConkey.
Presented as published in 1900. 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
42Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.6 g
Carbohydrates8.3 g
Fiber2.1 g
Sugars5.1 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium56 mg
Potassium376 mg
Calcium27 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A84 mcg
Vitamin E0.7 mg
Vitamin K101 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate33 mcg
Choline11 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.
STUFFED TOMATOES.—Seald and peel 6 tomatoes, slice off the stem end and scoop out the seeds before stand- ing the tomatoes on ice for 2 hours. Chop 1 small onion, a bunch of cress and sinall bit of parsley rather fine. Pour over this any salad dressing and fill in the tomato shells. Serve on a lettuce leaf.
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