Stuffed Tomatoes

Ingredients

• large, smooth tomatoes
• salt
• pepper
• sugar
• onion juice
• equal amount of buttered cracker crumbs

Method

1. 1

   Cut a thin slice from the stem end of the tomatoes.

2. 2

   Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs.

3. 3

   Season to taste with salt, pepper, sugar, and onion juice.

4. 4

   Fill the cavity with the mixture, heaping it in the center, and sprinkle buttered crumbs over the top.

5. 5

   Place the tomatoes in a granite pan and bake until the crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 178. The excerpt below is the record exactly as published.

Stuffed Tomatoes. — Cut a thin slice from the stem end of large., smooth tomatoes. Remove the seeds and soft pulp, and mix with the pulp an equal amount of buttered cracker crumbs. Season to taste with sa% pepper., sugar., and onion juice. Fill the cavity with the mixture, heap- ing it in the centre, and sprinkle buttered crumbs over the top. Place the tomatoes in a granite pan, and bake until the crumbs are brown. Take them up carefully with a The Boston Cook Book. 301 broad knife, and serve ver}^ hot. A small quantity of cooked meat finely chopped may be used with the crumbs. Onions. Pour boiling water over them, and remove the skins. Put them in boiling salt

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