Stuffed Tomatoes
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 21. The excerpt below is the record exactly as published.
STUFFED TOMATOES. For stuffing, tomatoes should be firm and of good size. Cut a piece from the stem end of each, and with a teaspoon scoop out the centers. Many left-overs, such as chopped cold meats, cereals, macaroni or bread crumbs, may be used for stuffing. Whatever the mixture used, season highly with salt and pepper and onion juice or chopped parsley and enrich with melted butter
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