Stuffed Tomatoes
From The blue ribbon cook book, 1904
Use not too ripe tomatoes.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 17. The excerpt below is the record exactly as published.
STUFFED TOMATOES. Take fine, large tomatoes, not too ripe. Cut out the blossom end and scoop out the inside as clean as you can without breaking the skins. Chop fine and add equal parts of ground chicken, green corn (uncooked), okra, and a few bread crumbs. Season well with salt and pepper and a VEGETABLES. 57 very little onion juice. Fill skins, put a piece of butter on top of each
Cook this with the app: pantry check, scaling, and the assistant.