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Tomatoes Stuffed With Pineapple
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
21Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.4 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium99 mg
Calcium6.3 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.7 mcg
Choline2.4 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.
Tomatoes Stuffed With Pineapple. Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of the pulp. Sprinkle in- side with salt; invert and let stand half an hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one-third nuts, mixed with mayonnaise dressing; garnish with mayonnaise, halves of nut meats and slices cut from tops
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