Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1/2 cup finely chopped cold cooked chicken
- 6 medium sized tomatoes
- two table- spoons butter
- five min- utes
- 1 egg slightly beaten
- salt
- pepper
Directions
Wipe and remove thin slices from stem end of 6 medium sized tomatoes ; take out seeds and pulp ; sprinkle inside of tomato witli salt; invert; and let stand i/o hour; cook five minutes two table- spoons butter with Vo tablespoon finely chopped onion; add 1/2 cup finely chopped cold cooked chicken or veal, i/o cup stale bread crumbs, tomato pulp and salt and pepper to taste ; cook five min- utes ; then add 1 egg slightly beaten and cook one minute, and re-fill tomatoes with mixture; place in buttered pan; sprinkle with buttered cracker crumbs and bake twenty minutes in a hot oven. As Taught in the Boston Cooking School.