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Tomatoes Stuffed with Cucumbers
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
Presented as published in 1914. 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
34Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.6 g
Carbohydrates7.1 g
Fiber1.9 g
Sugars3.8 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium243 mg
Potassium394 mg
Calcium21 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A78 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline9.5 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
TOMATOES STUFFED WITH CUCUMBERS. 5 tomatoes V2 tsp. salt 1 cucumber % tsp. pepper 4 pimentoes
Cook this with the app: pantry check, scaling, and the assistant.