Tomatoes with Nut Stuffing

Name: Tomatoes with Nut Stuffing
Ingredients: Six tomatoes; three cupfuls of soaked bread crumbs; one and one-half heaping teaspoonfuls of peanut butter; one-half cup ground pecan nuts; season with salt and pepper

From Meat substitutes, 1907

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

1739Calories

51 gProtein

243 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories1739 kcal

Protein51 g

Carbohydrates243 g

Fiber21 g

Sugars22 g

Total Fat64 g

Saturated Fat8.2 g

Monounsaturated Fat30 g

Polyunsaturated Fat20 g

Cholesterol0 mg

Sodium2389 mg

Potassium930 mg

Calcium638 mg

Iron17 mg

Magnesium226 mg

Phosphorus730 mg

Zinc7.6 mg

Copper1.6 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A1.8 mcg

Vitamin E1.5 mg

Vitamin K23 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)24 mg

Folate367 mcg

Choline71 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 4. The excerpt below is the record exactly as published.

Tomatoes with Nut Stuffing Six tomatoes ; three cupfuls of soaked bread crumbs ; one and one-half heaping teaspoonfuls of peanut butter ; one-half cup ground pecan nuts. Dissolve the nut butter in a little water and mix the bread crumbs, nut butter and nuts together; a very little minced onion may be added. Season with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.