Stuffed Tomato
From War cook book, 1918
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.
STUFFED TOMATO. Cut a slice from end of medium tomato. Remove seeds. Stuff with 1 cup boiled rice cut fine, 1 cup grated cheese, 1 tablespoon melted oleomargarine, pap- rika, sprinkled with bread crumbs and bak
Cook this with the app: pantry check, scaling, and the assistant.