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Tomatoes with Anchovies
From Kirmess cook book, 1907
Serves 6
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
35Calories
2 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein2.2 g
Carbohydrates5 g
Fiber1.5 g
Sugars3.4 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium18 mg
Potassium315 mg
Calcium17 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A67 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline33 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
TOMATORi WITH ANCHOVIES. Mrs. Oeorge Park, Rye, N. Y. Select six well-formed tomatoes Cut from top of stem side an opening, remove about one-fourth of toma- to, fill this opening with anchovy paste mixed with to- mato taken from top, form in cone shape the anchovy paste. Over this sprinkle the yolk of hard boiled egg
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