Stuffed Tomatoes
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 60. The excerpt below is the record exactly as published.
Stuffed Tomatoes. Take a dozen plump tomatoes, cut a thin slice off from the stem end, and lift out the heart and juice; drain off the juice and crush the pulp with a potato masher; mix with them one-fourth of a cupful of butter, two tablespoonsfuls of sugar, one and one-half cupfuls of bread crumbs
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