Tomatoes A La Perugia

Name: Tomatoes A La Perugia
Ingredients: three medium-sized firm tomatoes; half a pound of well-spiced sausage meat; two thick slices of bread; half a cupful of boiling water

From High living, 1904

Serve in the same dish.

Presented as published in 1904. 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

1055Calories

47 gProtein

83 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1055 kcal

Protein47 g

Carbohydrates83 g

Fiber8.3 g

Sugars15 g

Total Fat60 g

Saturated Fat18 g

Monounsaturated Fat23 g

Polyunsaturated Fat12 g

Omega-30.4 g

Cholesterol159 mg

Sodium2517 mg

Potassium1684 mg

Calcium332 mg

Iron21 mg

Magnesium104 mg

Phosphorus489 mg

Zinc5.9 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D3.2 mcg

Vitamin C49 mg

Vitamin A212 mcg

Vitamin E4.2 mg

Vitamin K29 mcg

Vitamin B60.8 mg

Vitamin B122.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate122 mcg

Choline149 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 25. The excerpt below is the record exactly as published.

TOMATOES ALA PERUGIA — Select three medium-sized firm tomatoes, scald and skin ; scoop out most of the contents and fill with half a pound of well-spiced sausage meat, to which has been added two thick slices of bread soaked in half a cup- ful of boiling wate

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