Tomatoes Stuffed

Name: Tomatoes Stuffed
Ingredients: five large tomatoes; a little of their pulp; the seeds; a handf ul of parsley; a sliee of fat bacon; a slîce of ham; a eup of bread erumbs; butter; pepper; sait; thyme; the yolks o^two eggs

From La cuisine creole, 1885

Presented as published in 1885. 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

883Calories

34 gProtein

78 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories883 kcal

Protein34 g

Carbohydrates78 g

Fiber4.9 g

Sugars7.1 g

Total Fat47 g

Saturated Fat17 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.7 g

Omega-30 g

Cholesterol416 mg

Sodium1434 mg

Potassium461 mg

Calcium256 mg

Iron7.2 mg

Magnesium64 mg

Phosphorus446 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.4 mg

Vitamin K7.4 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1 mg

Niacin (B3)8.8 mg

Folate164 mcg

Choline348 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 36. The excerpt below is the record exactly as published.

TOMATOES STUFFED. Take five large tomatoes, sliee oflf that part whieh joins the stalk, eut ont a little of their pulp, take out the seeds, and strain them ; ehop up the pulp with a handf ul of parsley, a sliee of fat bacon, a slîce of ham, and a eup of bread erumbs ; f ry ail thèse, and season with butter, pepper, sait, thyme, and the yolks o^two eggs

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