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Tomates farcies a la Flamande (Stuffed Tomatoes)
From The new century cookery book, 1901
Serves 6
Lobster or other cooked fish may be used for stuffing.
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
99Calories
5 gProtein
12 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein4.7 g
Carbohydrates12 g
Fiber1.5 g
Sugars3.4 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol2.6 mg
Sodium175 mg
Potassium587 mg
Calcium48 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E1.3 mg
Vitamin K53 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate19 mcg
Choline11 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 406. The excerpt below is the record exactly as published.
Tomates farcies a la Flamande (Stuffed Tomatoes, cold, Dutch fityle).- — 6 even-sized ripe and firm tomatoes, about 1 pint aspic (No. 293), 4 Gorgona anchovies, filleted, 1 dessertspoonful capers, 1 hard-boiled yolk of egg, mayonnaise sauce (No. 277), parsley, 2 lettuces
Cook this with the app: pantry check, scaling, and the assistant.