Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of canned ones
- two tablespoonfuls of butter until a light brown
- one-half cup of finely chopped walnut meats
- one-half cup of fine
- one-fourth cup of grated cheese
- six ripe tomatoes
- one small onion
- two slightly beaten eggs
- salt
- pepper
Directions
Take six ripe tomatoes (or one quart of canned ones), plunge in boiling water, peel, and place in a buttered sauce pan to bake. When tender rub through a sieve. Cut one small onion and cook in two tablespoonfuls of butter until a light brown. Add to the tomato, with one-half cup of finely chopped walnut meats, one-half cup of fine, fresh bread crumbs and one-fourth cup of grated cheese. Stir over the fire until all are well blended. Add two slightly beaten eggs, salt and pepper, let cook for five minutes. Serve hot on rounds of toast.