dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomatoes Stuffed With Mushroom and Bacon
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Minced chicken or veal can be substituted for half the crumbs.
Presented as published in 1913. 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
371Calories
13 gProtein
46 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein13 g
Carbohydrates46 g
Fiber3.7 g
Sugars7.2 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol21 mg
Sodium641 mg
Potassium485 mg
Calcium112 mg
Iron3.1 mg
Magnesium41 mg
Phosphorus192 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C29 mg
Vitamin A29 mcg
Vitamin E0.6 mg
Vitamin K8.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate84 mcg
Choline36 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 24. The excerpt below is the record exactly as published.
Tomatoes Stuffed With Mushroonu and Bacon. Select firm, ripe, even-sized tomatoes. Cut a slice from the stem end, remove the seeds, sprinkle inside with salt, invert and let stand Yi hour. Cook 4 slices choice bacon until crisp, with 1 tablespoon minced onion; add 1 cup sliced mushrooms. Saute 10 minutes; add 1 cup fresh sifted bread crumbs; season with salt, pepper and a few drops lemon juice, moistening with few spoonfuls stock
Cook this with the app: pantry check, scaling, and the assistant.