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Tomatoes Stuffed with Chicken

Name: Tomatoes Stuffed with Chicken
Yield: 1 servings
Ingredients: large, firm tomatoes; a cup of cold meat; ^ a cup of fine bread crumbs; a tablespoon of butter; salt; pepper; parsley; onion juice

From The Cook County cook book, 1912

Serves 1

Serve in the dish they were cooked.

Presented as published in 1912. 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

782Calories

45 gProtein

55 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories782 kcal

Protein45 g

Carbohydrates55 g

Fiber4.4 g

Sugars6.7 g

Total Fat53 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.6 g

Cholesterol238 mg

Sodium1431 mg

Potassium1178 mg

Calcium138 mg

Iron10 mg

Magnesium79 mg

Phosphorus453 mg

Zinc7.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A58 mcg

Vitamin E0.8 mg

Vitamin K37 mcg

Vitamin B60.9 mg

Vitamin B129.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate106 mcg

Choline17 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 195. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH CHICKEN.— Select large, firm tomatoes, cut ofT the tops and scoop out the inside pulp. Do not peel. Chop fine a cup of cald meat, it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned. 286 FOWL With the meat put ^ a cup of fine bread crumbs, a tablespoon of butter, and salt, pepper, parsley and onion juice

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