Stuffed Tomatoes
From Domestic science, principles and application, 1914
Chopped meat, oysters, green peppers, sweet corn, mushrooms, or celery may be added to the stuffing.
Presented as published in 1914. 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
750Calories
21 gProtein
106 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein21 g
Carbohydrates106 g
Fiber14 g
Sugars26 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium3163 mg
Potassium1927 mg
Calcium278 mg
Iron7.2 mg
Magnesium126 mg
Phosphorus358 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A487 mcg
Vitamin E4.6 mg
Vitamin K66 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate224 mcg
Choline69 mg
Caffeine0 mg
Water692 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 27. The excerpt below is the record exactly as published.
Stuffed Tomatoes 6 medium-sized tomatoes 2 tbsp. melted butter 1 c. soft bread crumbs 1 tsp. salt 1-16 tsp. pepper
Cook this with the app: pantry check, scaling, and the assistant.