Tomatoes Stuffed with Lobster or Fish

Name: Tomatoes Stuffed with Lobster or Fish
Ingredients: 6 large ripe tomatoes; 1 cup of cream; 1 cup heaping full of lobster or fish; ¼ teaspoon salt; 2 tablespoons of butter; Few grains of pepper; 2 tablespoons of flour; 1 teaspoon lemon juice

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

992Calories

13 gProtein

50 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories992 kcal

Protein13 g

Carbohydrates50 g

Fiber8.7 g

Sugars19 g

Total Fat107 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol304 mg

Sodium379 mg

Potassium1969 mg

Calcium224 mg

Iron2.9 mg

Magnesium99 mg

Phosphorus329 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A302 mcg

Vitamin E3.9 mg

Vitamin K63 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.5 mg

Folate134 mcg

Choline49 mg

Caffeine0 mg

Water828 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 12. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH LOBSTER OR FISH. 6 large ripe tomatoes. 1 cup of cream. 1 cup heaping full of lobster or fish. J teaspoon salt. 2 tablespoons of butter. Few grains of pepper. 2 tablespoons of flour. 1 teaspoon lemon juice

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