Quartered 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.
QUARTERED TOMATOES Use medium-sized tomatoes, somewhat firm and with very smooth skins. Peel them and empty them, and then fill them, either with a fish purée cleared with jelly, or with a macédoine of vegetables thickened by means of a mayonnaise with jelly
Cook this with the app: pantry check, scaling, and the assistant.