Stuffed Tomatoes
From Royal baker and pastry cook, 1913
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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 76. The excerpt below is the record exactly as published.
Stuffed Tomatoes. — Choose large toma¬ toes; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on but¬ tered baking-pan, and bake in hot oven 30 minutes
Cook this with the app: pantry check, scaling, and the assistant.