Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 tablespoonful of butter in a saucepan
- one tablespoonful of onion chopped fine
- one tablespoonful of chopped parsley
- one cupful of bread-crumbs
- one teaspoonful of salt
- one quarter teaspoonful of pepper
- a cupful of any minced meat
- a piece of butter
- three quarters of a cupful of any minced meat
- eight tomatoes
- one half inch thick into circles the size of the tomatoes
- parsley
- salt
- pepper
Directions
Select large, firm tomatoes; do not remove the skins; cut a small slice off the stem end, and scoop out the inside. Fill them with a stuffing made as follows: Put one tablespoonful of butter in a saucepan; when hot add one tablespoonful of onion chopped fine. Let it color slightly; then add three quarters of a cupful of any minced meat, chicken, or livers, one tablespoonful of chopped parsley, one cupful of bread-crumbs, the pulp taken from the tomatoes, one teaspoonful of salt, one quarter teaspoonful of pepper, and also an egg if desired. Stir it over the fire until it is consistent. Dust the inside of the tomatoes with salt and pepper, and fill them, letting the stuffing rise half an inch above the tomato, and place a piece of butter on it. The above amount of stuffing is enough for eight tomatoes. Cut slices of bread one half inch thick into circles the size of the tomatoes; dip them quickly in water, and place in a baking-pan. Place a tomato on each piece of bread, and bake in oven about fifteen minutes, or until the stuffing is browned. A brown sauce may be served with this dish. The meat may be omitted from the stuffing if desired. If convenient it is better to use oil instead of butter with tomatoes.