Stuffed Tomatoes
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 53. The excerpt below is the record exactly as published.
STUFFED TOMATOES Select small, very ripe tomatoes. Peel, scoop out center, and chill. Stuff with caviare, mixed vegetable salad, chicken, lobster, or crab-meat salad. Serve on small lettuce leaf
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