Raw Tomatoes and Cucumbers
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 60. The excerpt below is the record exactly as published.
RAW TOMATOES AND CTJCUMBEES Cut off the tops of large firm tomatoes; carefully remove most of the pulp, and keep the pulp and tomatoes in the re- frigerator, while you peel and cut into small dice, ice-cold cucumbers. Mix the cucumber dice with the tomato pulp, fill the shells, set them on crisp lettuce leaves, and pour a large spoonful of mayonnaise dressing
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