Stuffed Tomatoes
From The new Annie Dennis cook book, 1905
Serves 4
If baked too fast or too long, they will lose shape.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 177. The excerpt below is the record exactly as published.
Stuffed Tomatoes Select a number of ripe, good shaped tomatoes. Remove an even slice from the smooth ends of each; take out with a small spoon the pulp and juice, and put these in a dish. Prepare a favorite forcemeat; fill each tomato nearly full of the forcemeat. Replace the slices which were cut off. Put them in a pan and pour over them the pulp and juice, strained; add five or six small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.