Stuffed Tomatoes with Crab Meat

Name: Stuffed Tomatoes with Crab Meat
Ingredients: 1/4 cup grated cheese; 1/4 cup dry bread crumbs; butter; parsley; lemon juice; crab meat; tomatoes

From Seafood cookery from Carteret County kitchens, 1900

Serves 6.

Presented as published in 1900. 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

583Calories

63 gProtein

54 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein63 g

Carbohydrates54 g

Fiber10 g

Sugars21 g

Total Fat25 g

Saturated Fat5.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol243 mg

Sodium1895 mg

Potassium2653 mg

Calcium615 mg

Iron5.6 mg

Magnesium187 mg

Phosphorus967 mg

Zinc11 mg

Copper2.1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A398 mcg

Vitamin E4.2 mg

Vitamin K144 mcg

Vitamin B61 mg

Vitamin B1222 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate259 mcg

Choline58 mg

Caffeine0 mg

Water897 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 8. The excerpt below is the record exactly as published.

1/4 cup grated cheese 1/4 cup dry bread crumbs Remove any shell or cartilage from crab meat. Wash tomatoes. Re- move stem ends and centers; sprinkle tomatoes with salt and pepper. Combine butter, parsley, lemon juice

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