Baked Stuffed Tomatoes

Ingredients

• 8 rounds of bread
• sautéed in butter
• Brown Sauce to bind mixture together
• Fill with sweetbread cubes
• Prepare tomatoes as for Baked Stuffed Tomatoes
• chop peppers
• Add onion
• Add soda

Method

1. 1

   Prepare tomatoes by wiping, removing seeds, and chopping peppers.

2. 2

   Add onion and soda, cook in butter for 5 minutes, stirring constantly.

3. 3

   Add Brown Sauce to bind mixture.

4. 4

   Line tomatoes with mixture, extending over the edge.

5. 5

   Fill with sweetbread cubes, cover with crumbs, and bake for 12 minutes in a hot oven at 400°F.

6. 6

   Serve on sautéed bread and cover with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 202. The excerpt below is the record exactly as published.

8 rounds of bread, sautéed in butter Prepare tomatoes as for Baked Stuffed Tomatoes I. Wipe, remove seeds, and chop peppers. Add onion and soda and cook in butter 5 minutes, stirring constantly. Add Brown Sauce to bind mixture together. Line tomatoes with mixture, having it extend over edge of tomatoes. Fill with sweetbread cubes, cover with crumbs, and bake 12 minutes in hot oven (400° F.)

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