Stuffed Tomato Salad

Ingredients

• six tomatoes of equal size
• one pint cold sweetbreads
• one head of celery
• a few nuts
• a red pepper
• mayonnaise

Method

1. 1

   Peel and scoop out tomatoes.

2. 2

   Mix sweetbreads, celery, nuts, and pepper with mayonnaise.

3. 3

   Fill tomatoes and arrange on lettuce.

4. 4

   Garnish with radishes and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.

STUFFED TOMATO SALAD. Mrs. M., Santa Barbara, Cal.— Take six tomatoes of equal size; peel and scoop out Inside, put on Ice until ready to use. Then have ready one pint cold sweetbreads and as much celery cut In dice, also a few nuts and a red pepper chopped fine; mix the whole with mayonnaise and fill tomatoes. Lay them in a circle on a flat dish; take one head of lettuce, put a few leaves in center of dish; moisten with a little French dressing; encircle the whole with green shredded lettuce; have some small red radishes cut in roses; put at interals around with sprigs of parsley. This will serve six people. NO. 61. TOMATO SALAD. Miss B. L. Ec'cle- stone, 1512 Maple avenue. Cut off the stem end of six large tomatoes, scoop out the inside, put the contents into a colander to drain; place in a bowl and chop not too fine; take one green pepper, remove the pith and seeds and shave fine; then add one head of celery

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