Egyptian Tomatoes

Ingredients

• Peel and scoop out the centres of five or six solid tomatoes
• a dash of salt
• a dash of pepper
• half a teaspoonful of celery seed
• finely-chopped cress
• Pour over a little French dressing

Method

1. 1

   Peel and scoop out the centres of five or six solid tomatoes; put on ice until perfectly cold.

2. 2

   When ready to serve arrange the tomatoes on lettuce leaves and fill the centres with finely-chopped cress that has been seasoned with grated onion, half a teaspoonful of celery seed, a dash of salt and pepper.

3. 3

   Pour over a little French dressing, and serve at once.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 27. The excerpt below is the record exactly as published.

EGYPTIAN TOMATOES Peel and scoop out the centres of five or six solid tomatoes; put on ice until perfectly cold. When ready to serve arrange the tomatoes on lettuce leaves and fill the centres with finely- chopped cress that has been seasoned with grated onion, half a teaspoonful of celery seed, a dash of salt and pepper. Pour over a little French dressing, and serve at once. A VEGETARIAN SUPPER DISH Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes. Rub the hard-boiled yolks of two eggs to a paste ; add gradually four or five tablespoonfuls of cream. Rub together a table- spoonful of butter and one of flour; add the egg and half a cupful of milk ; stir over hot water until My Best 250 Recipes loi you have a thick, golden sauce; add half a tea- spoonful of salt and a dash of pepper

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