Stuffed Ripe Tomatoes
From Blue Ribbon and Pure Gold 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 and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 33. 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. ‘This may be served uncooked as a salad. Scalloped Tomatoes—6 medium-sized tomatoes
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