Stuffed Tomatoes
From Atlanta women's club cook book, 1921
Serves 4
Recipe by Mrs. E. H. Gillespy.
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 86. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Pour boiling water over firm tomatoes and skin them. Chill. Cut a hole in the top of each tomato and stuff with equal parts of baked ham (run thru meat chopper), cucumber and celery. Put spoonful of mayonnaise on top and serve on lettuce leaf
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