Baked Tomatoes
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 17. The excerpt below is the record exactly as published.
Baked Tomatoes. 12 tomatoes; 1 small cabbage head; 1 medium sized onion ; 1 cupful of sweet cream ; bread crumbs, butter, pepper, sugar and salt. — 55 — From the blossom end of smooth, ripe and solid tomatoes, cut a thin slice; scoop out the pulp without breaking the rind surrounding it. Chop cabbage and onions fine, mix with fine bread crumbs and tomato pulp; season with pepper, salt and a little sugar; add the cream and mix well. Stuff the tomatoes; replace the slices, and place tomatoes (with cut ends up) in a baking dish with enough water to keep from burning. Drop a small lump of butter on each tomato and bake until tender. Place another small lump of butter on each tomato and serve in same dish. Very fine. MISS BERTHA OCHS. Baked Tomatoes. Remove the skin from tomatoes and cut in halves. Roll in cracker crumbs that have been seasoned with salt and pepper, sprinkle tops with grated cheese
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