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Stuffed Tomatoes
From The Henderson cook book, 1914
Serves 1
These may be served on toast.
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
652Calories
41 gProtein
30 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein41 g
Carbohydrates30 g
Fiber1.9 g
Sugars3.1 g
Total Fat40 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.8 g
Cholesterol206 mg
Sodium364 mg
Potassium1021 mg
Calcium66 mg
Iron8.6 mg
Magnesium56 mg
Phosphorus419 mg
Zinc7.5 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C8.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.8 mg
Vitamin B129.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate57 mcg
Choline16 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.
STUFFED TOMATOES. A delicious dish for summer luncheons is stuffed toma- toes. Remove the pulp with a sharp knife from as many tomatoes as will be needed. Mince either one cup of cold meat, ham, veal, or chicken with 14 of bread crumbs, and 1 cup of mushrooms previously cooked, if the canned va- riety is not used. Season with salt, onion juice and paprika. Add melted butter
Cook this with the app: pantry check, scaling, and the assistant.