Stuffed Tomato

Ingredients

• medium-sized, ripe, firm tomato
• small slice of stale bread
• dash of pepper
• 1 tablespoon of butter
• 1 teaspoon of salt

Method

1. 1

   Wash the tomato, cut off a slice from the stem end, and dig out the seeds.

2. 2

   Pound and roll the slice of bread until crumbled.

3. 3

   Melt butter in an omelet pan, add bread crumbs, pepper, and salt, and mix thoroughly.

4. 4

   Fill the tomato with the seasoned crumbs, replace the slice, and bake in a moderate oven for 15-20 minutes.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.

Stuffed Tomato Materials used: Medium-sized, ripe, firm tomato small slice of stale bread dash of pepper

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