Salad of Stuffed Tomato and Celery, a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of meat.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 445. The excerpt below is the record exactly as published.
Salad of Stuffed Tomato and Celery, a la Mayonnaise Salade de Tomates farcies de Celeri, a la Mayonnaise Peel tomatoes by first putting them in hot water; make a little hole on the top; scoop out. Cut celery in small dices; mix with mayonnaise dressing; fill. Decorate with strips of Spanish pepper around and a diamond of truffle
Cook this with the app: pantry check, scaling, and the assistant.