Italiangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomatoes Stuffed with Mushrooms
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Recipe by Miss F. Lamble.
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
466Calories
6 gProtein
14 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein6.3 g
Carbohydrates14 g
Fiber3.8 g
Sugars3.1 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol107 mg
Sodium3281 mg
Potassium643 mg
Calcium115 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus162 mg
Zinc1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K156 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate36 mcg
Choline25 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 26. The excerpt below is the record exactly as published.
Tomatoes Stuffed with Mushrooms. Remove the centre pulp and seeds from some fairly large, sound tomatoes. Butter a dish, place tomatoes on it, and stuff them with the following- mixture : — Quantity for 6 Tomatoes — 4 large Mushrooms, i small slice of fat Bacon. ioz. Cream. Parsley, Pepper, Salt
Cook this with the app: pantry check, scaling, and the assistant.