Tomatoes with Pea Stuffing

Name: Tomatoes with Pea Stuffing
Ingredients: Six large tomatoes; two large cupfuls of boiled yellow split peas; one green sweet pepper, minced; season with salt, pepper and butter

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

590Calories

39 gProtein

110 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories590 kcal

Protein39 g

Carbohydrates110 g

Fiber41 g

Sugars30 g

Total Fat3 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium44 mg

Potassium3120 mg

Calcium127 mg

Iron7 mg

Magnesium220 mg

Phosphorus559 mg

Zinc5.1 mg

Copper1.1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C100 mg

Vitamin A302 mcg

Vitamin E4 mg

Vitamin K76 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.8 mg

Folate362 mcg

Choline176 mg

Caffeine0 mg

Water952 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 3. The excerpt below is the record exactly as published.

Tomatoes with Pea Stuffing Six large tomatoes ; two large cupfuls of boiled yellow split peas ; one green sweet pepper, minced. Be careful 25 And now and then your men of wit Will condescend to take a bit. —Swift. to remove every seed from the pepper. Mix the peas and pepper together, and season with salt, pepper and butter

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