Baked Olive-Stuffed Tomatoes

Name: Baked Olive-Stuffed Tomatoes
Yield: 4 servings
Ingredients: Hollow out tomatoes of uniform size; an equal proportion of chopped DEL MONTE Canned Ripe Olives; cover with soft crumbs; put a piece of butter substitute on each

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 134. The excerpt below is the record exactly as published.

BAKED OLIVE-STUFFED TOMATOES— Hollow out tomatoes of uniform size. Chop, and drain the pulp removed. Mix with an equal proportion of chopped DEL MONTE Canned Ripe Olives, season well, refill tomatoes, cover with soft crumbs, and put a piece of butter substitute on each

Cook this with the app: pantry check, scaling, and the assistant.