Stuffed Tomatoes (No. 1)
From The Raleigh cook book, 1907
Celery and nuts can be used as a filling.
Presented as published in 1907. 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
136Calories
7 gProtein
29 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein6.5 g
Carbohydrates29 g
Fiber8.6 g
Sugars19 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium75 mg
Potassium1812 mg
Calcium91 mg
Iron1.9 mg
Magnesium84 mg
Phosphorus181 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A302 mcg
Vitamin E3.9 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate108 mcg
Choline48 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.
Stuffed Tomatoes (No. 1).—6 tomatoes; mayonnaise; % one celery ae cut very smal
Cook this with the app: pantry check, scaling, and the assistant.