Stuffed Tomato Salad
From Historic Paxton, her days and her ways, 1722-1913, 1913
Stuffed olives cut in thin slices laid on top of dressing add very much to this dish.
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 60. The excerpt below is the record exactly as published.
Stuffed Tomato Salad (Mrs. Howard A. BircJiall.) Skin firm, medium sized tomatoes. Cut large hole in top, remove seeds and most of inside pulp. Drain well. Stuffing Remove seeds and inside pulp of two firm, 162 green sweet peppers, and chop fine. Also chop 1 stalk of celery and mix with peppers together with 2 teaspoons of boiled or oil dressing, which- ever preferred. Put stuffing in tomatoes. This quantity will stuff six tomatoes. Garnish top with 1 teaspoon of stiff dressing
Cook this with the app: pantry check, scaling, and the assistant.