Stuffed Baked Tomatoes

Ingredients

• 12 ripe tomatoes.
• 1 small head of cabbage.
• 1 cup of sweet milk.
• 1 small onion.
• Small piece of butter.
• Bread crumbs.

Method

1. 1

   From the blossom end of a dozen smooth ripe tomatoes cut a thin slice, and with small spoon scoop out the pulp without breaking the skin surrounding it.

2. 2

   Chop a small head of cabbage and a small onion finely; mix the fine bread crumbs and the pulp; season with salt, pepper, and sugar and add a cup of sweet cream or milk; when all is well mixed fill tomato shells; place in baking dish, cut-end up, and put just enough water in the pan to keep from burning; drop a small piece of butter on each tomato, and bake half hour or so.

3. 3

   Place another bit of butter on each and serve in same dish.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 84. The excerpt below is the record exactly as published.

STUFFED BAKED TOMATOES. 12 ripe tomatoes. Salt, pepper and sugar. 1 small head of cabbage. 1 cup of sweet milk. 1 small onion. Small piece of butter. Bread crumbs.

Cook this with the app: pantry check, scaling, and the assistant.