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Tomatoes Stuffed With Eggs
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
93Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein7.4 g
Carbohydrates5 g
Fiber1.4 g
Sugars3.3 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium353 mg
Calcium40 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A130 mcg
Vitamin E1.2 mg
Vitamin K9.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline155 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.
Tomatoes Stuffed With Eggs Peel and hollow a medium sized tomato. Season with salt and fill with a fresh egg. 'Sprinkle cracker crumbs and grated cheese ; salt to taste and add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.