Stuffed Tomatoes

Ingredients

• Tomatoes
• shallot
• butter
• bread crumbs
• ham
• parsley
• sweet herbs
• pepper
• salt
• toast

Method

1. 1

   Dip tomatoes in hot water, peel, cut in halves, and remove pips.

2. 2

   Rub a baking-sheet with shallot, butter it, and fill each half with a mixture of bread crumbs, ham, parsley, sweet herbs, pepper, and salt.

3. 3

   Bake for 15 minutes and serve on buttered toast.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

bread crumbs, well-seasoned, and a little minced ham or veal. Fasten the cucumbers together with tapes and put in a baking-pan with a large cup- ful of water and a good-sized piece of butter; baste frequently and bake 3^ hour. A delicate and delicious dish. Aux Poinmes — One red cabbage, 3 or 4 mod- erate-sized apples, butter, salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce; pour over and send to table. Tomatoes (Baked) — Half dozen tomatoes, bread crumbs, pepper, salt and butter. Cut 3^ dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread 104 White Ribbon Cook Book. crumbs, pepper and salt in due proportions; place a small piece of butter on each half tomato and lay them close together in a well-buttered tin; bake in a slow oven about )^ hour and serve. They may be eaten hot or cold. Tomatoes (StiiiFed) — Tomatoes, shallot, but- ter, bread crumbs, ham, parsley, sweet herbei, pepper, salt and toast. Dip some tomatoes in hot water, peel them, cut them in halves and remove the pips; rub a baking-sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the fol- lowing composition: Two parts bread crumbs, 1 part ham finely minced, and, according to taste, parsley and sweet herbs

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