Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- a small piece of butter
- 1 large onion cut in quarters
- 54 spanish tomatoes
- 6 large tomatoes
- 1 onion chopped fine
- 2 eggs well beaten
- eight ripe tomatoes
- 2 tbs
- one egg
- salt
- pepper
- sage
- paprika
Directions
Throw \ pkg. of spaghetti in boiling salted water, cook until well done, then wash in cold water and arrange in bak- ing dish. Then strain 2-3 can tomatoes, 1 large onion cut in quarters, \ lb. of grated cheese, salt and pepper to taste. Cook twenty minutes and thicken. Pour over spaghetti and cover with cracker crumbs, bake 20 minutes in hot oven. Harriet C. Dodge.
SPANISH TOMATOES. 6 large tomatoes, take out pulp and seeds for stuffing, 1 lb. lean pork or beef, run through grinder; 1 onion chopped fine; § cup rolled toasted bread crumbs; 2 eggs well beaten; sage; salt; paprika to taste. Mix well together and stuff tomatoes. (Sweet peppers may be used if preferred.) Sprinkle on top with crumbs and a small piece of butter. Bake 20 minutes in a hot oven. Mrs. C. H. Johnson.
BAKED TOMATOES. Take large ripe tomatoes. Scoop out centers; fill with chopped celery, well seasoned with pepper and salt, plentiful lumps of butter; cover with bread crumbs and bake.
Mrs. E. W. Ensign.
STUFFED TOMATOES. Cut thin slices from the stem end of eight ripe tomatoes ; take out the pulp and sprinkle with salt and invert for \ hour. Cook a few minutes a tsp. of finely chopped onion in 2 tbs. of butter; § cup of fresh sausage meat; \ cup of soft bread crumbs, and the tomato pulp; season to taste; cook and add one egg; heat again and fill tomatoes with mixture. Bake in buttered pan 20 minutes.
Harriet C. Dodge.