Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Salt | 1 tsp (6g) | 0 |
| Nut | 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
- a piece of butter in each tomato the size of a hazel nut
- a small piece of onion fine
- a dash of paprika
- butter in each tomato the size of a hazel nut
- salt
- pepper
- paprika
Directions
MRS. ELIZA S. BROLASKI, ST. LOUIS, MO.
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Use firm fresh tomatoes. Take only a small core out of the middle, using a sharp pointed knife to loosen the meat of the tomatoes all inside. Then put a piece of butter in each tomato the size of a hazel nut. Then cut in each tomato a small piece of onion fine, then salt and pepper, and a dash of Paprika to taste, and a goodly pinch of herbs, then a little more butter, and fill each tomato with grated fresh bread crumbs (_not_ cracker dust), a little more salt and seasoning, and bake half an hour. Serve on little plate garnished with parsley.