Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: For half a dozen use; one cupful of dry bread crumbs; one tablespoonful of butter; one-fourth of a teaspoonful of Bovril; a pinch of mixed herbs; one saltspoonful of salt; a speck of pepper; half the buttered crumbs

From The Common sense recipe book, 1898

Presented as published in 1898. 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

655Calories

26 gProtein

126 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories655 kcal

Protein26 g

Carbohydrates126 g

Fiber21 g

Sugars26 g

Total Fat20 g

Saturated Fat2.3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol33 mg

Sodium2883 mg

Potassium2324 mg

Calcium404 mg

Iron10 mg

Magnesium178 mg

Phosphorus431 mg

Zinc3.2 mg

Copper1.1 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C102 mg

Vitamin A321 mcg

Vitamin E4.5 mg

Vitamin K153 mcg

Vitamin B60.9 mg

Vitamin B120.4 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate255 mcg

Choline70 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 39. The excerpt below is the record exactly as published.

For half a dozen use one cupful of dry bread crumbs, and mix them with one tablespoonful of butter. Heat the to- mato pulp, add one-fourth of a teaspoonful of Bovril, a pinch of mixed herbs, one saltspoonful of salt, a speck of pepper, and half the buttered crumbs

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