Stuffed Tomatoes
From Vegetarian Cook Book, 1904
Serves 4
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 Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 40. The excerpt below is the record exactly as published.
leaf with salad dressing. TOMATO GELATINE ^ Gelatine, i/4 package. Tomatoes, strained, 1 pint. Onion, 1 slice. Celery hearts, minced, y^ cup. Water, 1 cup. Salt. Boil the onion and celery in the tomatoes until the flavor is obtained, then strain, and add to the gelatine after dissolving it in one cup of water. Pour in molds, and set on ice to cool. Serve with mayonnaise, on lettuce leaf. COTTAGE CHEESE SALAD Cottage cheese may be served as a salad when garnished with lettuce and mayonnaise, or it may be combined with nuttolene and served as suggested above. 148 VEGETARIAN COOK BOOK NUT CHEESE Nuttolene, 14 pound. Lemon juice, 3 tablespoons. Salt. Parsley, minced. Press the nuttolene through, a fine colander, add the other ingredients, form in desired shape, and serve. STUFFED TOMATOES Select well-formed tomatoes of uniform size. Wash, and slice off the stem end. Scoop out the contents, fill with a suitable salad
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