Stuffed Tomato Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 113. The excerpt below is the record exactly as published.
Stuffed Tomato Salad. Remove skin from good firm tomatoes, and scoop out some of the pulp, and place on ice. Make a dressing of chopped celery, pecans, green peppers, some minced onion
Cook this with the app: pantry check, scaling, and the assistant.