Stuffed Tomatoes
From The book of plain cooking, 1904
Select tomatoes with thick skins for stuffing.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 30. The excerpt below is the record exactly as published.
Stuffed Tomatoes Remove the core of the tomato. Then take the pulp and mix with a little very finely-minced meat — cold ham or bacon for choice — parsley and mixed herbs, pepper and salt. Replace in the skin, put on pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.