Stuffed Tomatoes

Ingredients

• smooth, round tomatoes of equal size
• a half cupful of canned mushrooms
• a half or three quarters of a cupful of crumb of bread
• a tablespoonful of chopped ham or of chicken
• a tablespoonful of chopped parsley
• six drops of onion juice
• a teaspoonful of salt
• a dash of pepper
• a teaspoonful of melted butter

Method

1. 1

   Cut a slice off the stem end of the tomatoes and remove the pulp.

2. 2

   Fill the shells with the stuffing mixture, cover with bread crumbs moistened with melted butter, and bake for about half an hour until tender.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

STUFFED TOMATOES Select smooth, round tomatoes of equal size. Cut a slice off the stem end. Remove carefully the pulp and fill the shells with any of the mixtures given below. Cover the top of the stuffing with bread crumbs moistened with melted butter. Bake them about one half hour, or until they are tender, but not fallen out of shape. Have a little water in the bottom of the baking-pan. Use them for garnishing meat dishes, or serve them on rounds of browned bread as an entree. STUFFING FOR TOMATOES No. 1. Chop fine a half cupful of canned mushrooms, add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes, a table- spoonful of chopped ham or of chicken, if conve- nient, a tablespoonful of chopped parsley, six drops of onion juice, a teaspoonful of salt, a dash of pepper, and a teaspoonful of melted butter

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