Stuffed Tomatoes
From The New York receipt book, 1882
Ensure they do not burn or become dry.
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 5. The excerpt below is the record exactly as published.
Stuffed Tomatoes. —Get them as large and firm as possible;- cut a round place in the top, scrape out all the soft parts; mix with stale bread crumbs, onions, parsley, butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.