vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Tomatoes
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 494. The excerpt below is the record exactly as published.
the milky substance, put corn and tomatoes in a vessel, and cook about five minutes; season with salt, pep- per, and sugar to taste ; then fill well the rinds of the tomatoes with it, put- ting on top of each a small piece of butter ; place in a pan ; bake in a hot oven between twenty and thirty min- utes. Serve hot or cold with fowl or fresh meats. Tomato Toast. — A quart of stewed ripe tomatoes rubbed through a col- ander, seasoned with butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.