Stuffed Tomatoes

Ingredients

• Select medium-sized tomatoes
• equal quantities of celery
• equal quantities of cucumbers
• one-third as much English walnut meats

Method

1. 1

   Plunge tomatoes into boiling water a moment until the skin can be removed.

2. 2

   Peel them, remove the hard end, take out the seeds, and form cups.

3. 3

   Sprinkle with salt, turn down on plate, and place in ice-box to chill.

4. 4

   Fill with equal quantities of celery and cucumbers cut into dice, and one-third as much English walnut meats.

5. 5

   Mix all with enough Mayonnaise dressing to moisten.

6. 6

   Fill tomato cup, serve on lettuce leaves, and garnish with curled celery.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Select medium-sized tomatoes, plunge them into boiling water a moment until the skin can be removed. (A wire basket is best for this, as all are lifted from the water at once.) Peel them, remove the hard end, take out the seeds, and form cups. Sprinkle with salt, turn doAvn on plate, and place in ice-box to chill. Fill with equal quantities of celery and cucumbers cut into dice, and one-third as much English walnut meats

Cook this with the app: pantry check, scaling, and the assistant.