Tomates a la Beyniere
From The "Queen" cookery books: Entrees, 1901
Aubergines and baked potatoes can be cooked similarly.
Presented as published in 1901. 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
807Calories
12 gProtein
138 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories807 kcal
Protein12 g
Carbohydrates138 g
Fiber15 g
Sugars80 g
Total Fat28 g
Saturated Fat7.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Cholesterol0 mg
Sodium660 mg
Potassium1973 mg
Calcium189 mg
Iron8.7 mg
Magnesium121 mg
Phosphorus257 mg
Zinc2 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A460 mcg
Vitamin E3.4 mg
Vitamin K1048 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate222 mcg
Choline58 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.
Tomates a la Beyniere. — Split the tomatoes at the side, and with a teaspoon remove the seeds and the pulp. Mince the latter with fine herbs (parsley, chives, &c.), a suspicion of shallot, and any fine mincemeat at hand (such as fine sausage meat, minced chicken, game, ham, &c., seasoning it all lightly with pepper, salt, and a very little grate of nutmeg. Pill the tomatoes with this farce, set them on a buttered baking dish, sprinkling them with very finely sifted bread raspings
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