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Stuffed Tomatoes
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
394Calories
13 gProtein
73 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein13 g
Carbohydrates73 g
Fiber8.5 g
Sugars20 g
Total Fat5.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium402 mg
Potassium755 mg
Calcium124 mg
Iron3.6 mg
Magnesium80 mg
Phosphorus250 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K8.7 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate82 mcg
Choline17 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 21. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Get them as large and firm as possible ; cut a round place in the top of each, and scrape out all the soft parts ; mix with stale bread crumbs, corn, onions, butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.