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Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 6 servings
Ingredients: Twelve large, smooth tomatoes; one teaspoonful of salt; a little pepper; one table-spoonful of butter; one of sugar; one cupful of bread crumbs; one teaspoonful of onion juice

From Miss Parloa's new cook book and marketing guide, 1880

Serves 6

Garnish with parsley, and serve.

Presented as published in 1880. 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

80Calories

2 gProtein

15 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories80 kcal

Protein2.4 g

Carbohydrates15 g

Fiber0.8 g

Sugars3.2 g

Total Fat2.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol5.2 mg

Sodium521 mg

Potassium37 mg

Calcium34 mg

Iron0.9 mg

Magnesium7.9 mg

Phosphorus30 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate19 mcg

Choline2.7 mg

Caffeine0 mg

Water2.3 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 119. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice

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