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Tomatoes Stuffed with Rice
From Kirmess cook book, 1907
Serves 4
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
48Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat5.5 g
Saturated Fat3.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium0.8 mg
Potassium2.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 115. The excerpt below is the record exactly as published.
TOMATOES STUFFED WITH RICE. Table Talk. Fill tomato shells prepared as above directed with cold boiled rice, to which have been added two table- spoonfuls of melted butter, half a teaspoonful of onion juice, salt and paprika. When the shells are filled strew the contents of each thickly with grated cheese
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