Stuffed Tomatoes

Ingredients

• 6 tomatoes
• 8 to 12 tablespoonfuls toasted bread-crumbs
• pound Protose
• 1 tablespoonful chopped onion
• one-fourth to one-half teaspoonful of sage
• one to one and one-half teaspoonfuls of salt

Method

1. 1

   Take out the inside of six medium-sized tomatoes, and moisten with it eight to twelve tablespoonfuls of toasted bread-crumbs.

2. 2

   Mix with this one-half pound of chopped Protose, one tablespoonful of chopped onion, one-fourth to one-half teaspoonful of sage, and one to one and one-half teaspoonfuls of salt.

3. 3

   Fill the tomatoes with this mixture, piling it up on the top, and bake in a hot oven until the tomatoes are cooked.

4. 4

   When nearly done, sprinkle chopped parsley over the top.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.

Stuffed Tomatoes. — 6 tomatoes, 8 to 12 table- spoonfuls toasted bread-crumbs, pound Protose, 1 tablespoonful chopped onion, teaspoonful sage, y \ teaspoonful salt. Take out the inside of six medium-sized toma- toes, and moisten with it eight to twelve tablespoon- fuls of toasted bread-crumbs. Mix with this one- half pound of chopped Protose, one tablespoonful of chopped onion, one-fourth to one-half teaspoonful of sage, and one to one and one-half teaspoonfuls of salt

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