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Tomatoes a la Provençale
From Cookery and housekeeping, 1882
Serves 4
Drain excess water from watery tomatoes before mixing in stuffing.
Presented as published in 1882. 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
76Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein3 g
Carbohydrates16 g
Fiber3.7 g
Sugars3.9 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2607 mg
Potassium411 mg
Calcium79 mg
Iron2.2 mg
Magnesium33 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K116 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate38 mcg
Choline6.8 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 140. The excerpt below is the record exactly as published.
Tomatoes a la Proven9ale. Slice off the top of each tomato, take out the pips, and then scoop out the interior. Have ready a stuffing composed of breadcrumbs, parsley, onions, tarragon, salt, pepper, and oil. Mix this with the pulp of the tomato
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