Stuffed Tomato
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 105. The excerpt below is the record exactly as published.
STUFFED TOMATO Prepare the same as above, and use as a filling, chopped celery, finely chopped walnuts, and the solid part of ripe tomato chopped, seasoned with mayonnaise and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.