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Tomatoes Stuffed with Chestnuts

Name: Tomatoes Stuffed with Chestnuts
Yield: 2 servings
Ingredients: six tomatoes; three tablespoonfuls of olive oil; three tablespoonfuls of lemon juice; one teaspoonful of sugar; one white onion, grated; one-half pound of chestnuts, grated

From The complete cook book, 1900

Serves 2

Presented as published in 1900. 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

501Calories

9 gProtein

108 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein9.1 g

Carbohydrates108 g

Fiber4.6 g

Sugars13 g

Total Fat5.2 g

Saturated Fat4.1 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium61 mg

Potassium2033 mg

Calcium113 mg

Iron3.7 mg

Magnesium127 mg

Phosphorus248 mg

Zinc1 mg

Copper1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C77 mg

Vitamin A155 mcg

Vitamin E2 mg

Vitamin K29 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate186 mcg

Choline26 mg

Caffeine0 mg

Water387 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 78. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH CHESTNUTS. Cut a slice from the stem end of six tomatoes ; scoop out the inside with a teaspoon and add three tabl«spoon- fuls of olive oil, three tablespoonfuls of lemon juice, one teaspoonful of sugar, one white onion, grated, salt and pepper to taste, and one-half pound of chestnuts, grated

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