Mock Tomatoes
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 97. The excerpt below is the record exactly as published.
MOCK TOMATOES Select some about the size of a walnut, and peel them care- fully. Press them in a piece of linen, and set them to marinade for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter
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