Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
72
Calories
2g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 finely chopped onion to a dozen tomatoes
- salt
- pepper
Directions
1
MRS. C. E. PARKER, ILL.
2
Choose large and smooth tomatoes, cut out a lid, scoop out the seeds, and cook them with the juice twenty minutes; add an equal quantity of bread crumbs, or partly cooked rice, and one finely chopped onion to a dozen tomatoes; stew ten minutes longer; season with salt, pepper and butter, and a little sugar, if you like. Stuff the tomatoes with this, replace the lid, dust with bread crumbs, season as for inside and bake half an hour.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive