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Forced Tomatas (English Receipt)
From Modern cookery, in all its branches, 1884
Serves 4
Adding minced mushrooms improves the dish.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 298. The excerpt below is the record exactly as published.
FORCED TOMATAS. (English Receipt.) Cut the stems quite close, slice off the tops of eight fine tomatas, and scoop out the insides ; press the pulp through a sieve, and mix £28 MODERN COOKERY. [CHAf. xvit. with it one ounce of fine crumbs of bread, one of butter broken very small, some pepper or cayenne, and salt. Fill the tomatas with the mixture, and bake them for ten minutes in a moderate oven ; serve them with brown gravy in the dish. A few small mushrooms stewed tender in a little butter
Cook this with the app: pantry check, scaling, and the assistant.