Stuffed Baked Tomatoes

Ingredients

• Cut a thin slice from the stem of six smooth tomatoes
• one tablespoonful of parsley
• one slice of ham
• one slice of fat bacon
• one small onion
• one cup of bread crumbs
• season with butter
• salt
• pepper
• one teaspoonful of sugar
• yolks of two eggs
• one cup of hot water

Method

1. 1

   Remove seeds and soft pulp from tomatoes, chop it with other ingredients, fry, stuff tomatoes, sprinkle with bread crumbs, and bake in a buttered pan with hot water for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.

STUFFED BAKED TOMATOES. Cut a thin slice from the stem of six smooth toma- toes; remove the seeds and soft pulp and chop it up with one tablespoonful of parsley, one slice of ham, one slice of fat bacon, one small onion and one cup of bread crumbs. Fry all these ; season with butter, salt, pep- per, one teaspoonful of sugar and yolks of two eggs. As soon as the eggs are beaten in, remove from the fire and stuff the tomatoes with this mixture, heaping it in the center. Sprinkle with bread crambs, and place a bit of butter on top of each. Lay in a buttered pan with one cup of hot water to prevent burning. Bake one half-hour and serve with brown sauce, A cup of chopped chicken or veal may be used in place of ham or bacon, if preferred. SCALLOPED TOMATOES. Season one quart of tomatoes with salt and pepper

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