Stuffed Tomatoes

Ingredients

• Use six nice, firm tomatoes
• Cook two tablespoons butter
• one finely chopped onion
• three-fourths cup finely chopped cold chicken, veal or lamb
• three-fourths cup stale bread crumbs
• and tomato pulp freed from the seeds
• one tablespoon sugar
• season with salt, pepper
• one egg slightly beaten

Method

1. 1

   Pare, remove seeds and pulps, sprinkle with salt, invert and let them rest on plate for half-hour.

2. 2

   Cook butter with onion for five minutes.

3. 3

   Add chicken, bread crumbs, and tomato pulp.

4. 4

   Mix and season.

5. 5

   Cook for about five minutes, then add egg and refill tomato cups.

6. 6

   Place in well-buttered pan, sprinkle with buttered crumbs, and bake in oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 83. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Use six nice, firm tomatoes ; pare, remove seeds and pulps, sprinkle with salt, invert and let them rest on plate for half-hour. Cook two tablespoons butter with one finely chopped onion for five minutes. Add three- fourths cup finely chopped cold chicken, veal or lamb, three-fourths cup stale bread crumbs, and tomato pulp freed from the seeds. Mix all together and season with salt, pepper, one tablespoon sugar and a little cayenne. Cook all for about five minutes, then add one egg slightly beaten

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