Stuffed Tomato Salad
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 1. The excerpt below is the record exactly as published.
Stuffed Tomato Salad Scald and peel large tomatoes, remove center, mix with equal parts celery, green chile, onions, fry in little olive oil and lemon juice, salt to taste, fill tomatoes teaspoon Spanish dressing No. 1, sprinkle little chopped parsley and grated cheese
Cook this with the app: pantry check, scaling, and the assistant.