nut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Balls

Name: Tomato Balls
Yield: 2 servings
Ingredients: Scoop out one-half the inside of not-too-ripe tomatoes; odds and ends of meat; sprinkling with bread crumbs; adding tiny piece of butter

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

407Calories

36 gProtein

50 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories407 kcal

Protein36 g

Carbohydrates50 g

Fiber5.4 g

Sugars11 g

Total Fat13 g

Saturated Fat1.3 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol90 mg

Sodium1575 mg

Potassium1103 mg

Calcium129 mg

Iron4.3 mg

Magnesium76 mg

Phosphorus518 mg

Zinc3.4 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C34 mg

Vitamin A119 mcg

Vitamin E1.6 mg

Vitamin K23 mcg

Vitamin B60.8 mg

Vitamin B120.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate96 mcg

Choline126 mg

Caffeine0 mg

Water319 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 134. The excerpt below is the record exactly as published.

Tomato Balls Scoop out one-half the inside of not-too-ripe tomatoes; put together odds and ends of meat which have been left over; chop fine and stuff tomatoes, sprinkling with bread crumbs on top and adding tiny piece of butter

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