vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomatoes Stuffed with Cucumber
From Kirmess cook book, 1907
Serves 5
Add pimento if available.
Presented as published in 1907. 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
103Calories
2 gProtein
9 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein2 g
Carbohydrates9.2 g
Fiber1.5 g
Sugars5.9 g
Total Fat6.9 g
Saturated Fat1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium397 mg
Potassium376 mg
Calcium22 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A57 mcg
Vitamin E1.8 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.
TOMATOES STUFFED WITH CUCUMBER. Janet McKewsie Hill, Boston. Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chop- ping; stir into a cup of cream dressing and fill the to- matoes with the mixture. Salt and pepper will be need-
Cook this with the app: pantry check, scaling, and the assistant.