Stuffed Ripe Tomatoes
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 32. The excerpt below is the record exactly as published.
Stuffed Ripe Tomatoes—Cut slice from the stem end of the tomato. Scoop out centre and fill cavity with chopped meat, onion and dressing. Bake in a moderate oven, serve with cream sauce
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