Stuffed Tomatoes
From What to Have for Dinner, 1905
Presented as published in 1905. 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
827Calories
40 gProtein
124 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein40 g
Carbohydrates124 g
Fiber12 g
Sugars22 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol53 mg
Sodium1107 mg
Potassium2083 mg
Calcium634 mg
Iron3.8 mg
Magnesium163 mg
Phosphorus783 mg
Zinc5.5 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A441 mcg
Vitamin E4.3 mg
Vitamin K58 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate133 mcg
Choline57 mg
Caffeine0 mg
Water706 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Wipe and remove thin slices from stem ends of six ripe tomatoes. Scoop out most of the pulp, using a small spoon. Sprinkle inside of cases thus formed with salt, invert, and let stand thirty minutes. Cook two-thirds cup macaroni, broken in one-third inch pieces, in boiling salted water until soft. Add one-half cup grated cheese, and one-half the tomato pulp. Season highly with salt and paprika
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