Stuffed Tomatoes (No. 2)

Name: Stuffed Tomatoes (No. 2)
Ingredients: six large, smooth tomatoes; boil 4 eggs hard; pepper; salt; lemon juice

From The Raleigh cook book, 1907

Adjust seasoning to taste.

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

500Calories

34 gProtein

52 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories500 kcal

Protein34 g

Carbohydrates52 g

Fiber15 g

Sugars22 g

Total Fat22 g

Saturated Fat6.8 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol744 mg

Sodium326 mg

Potassium2418 mg

Calcium301 mg

Iron8 mg

Magnesium152 mg

Phosphorus616 mg

Zinc4.2 mg

Copper0.9 mg

Manganese4.1 mg

Vitamin D4 mcg

Vitamin C137 mg

Vitamin A629 mcg

Vitamin E6.4 mg

Vitamin K98 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.8 mg

Folate226 mcg

Choline644 mg

Caffeine0 mg

Water928 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. 2).—Peel six large, smooth tomatoes, scrape out the inside, boil 4 eggs hard, chop fine, and mix with the inside add royal salad dressing, pepper, salt, and lemon juice

Cook this with the app: pantry check, scaling, and the assistant.