dinner
Stuffed Tomatoes, Creole
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 139. The excerpt below is the record exactly as published.
stuffed tomatoes, Creole. Cover with its own brown gravy. Stuffed tomatoes, Creole. Make a rice Creole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a buttered pan, put a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.