Stuffed Tomatoes

Ingredients

• two ounces of melted butter
• two tablespoonfuls of lemon juice
• half a pound of chestnuts
• seasoning of salt
• seasoning of white pepper

Method

1. 1

   Scoop out the inside of the tomatoes and put the pulp into a basin with melted butter, lemon juice, grated chestnuts, salt, and white pepper.

2. 2

   Fill the tomatoes with this mixture, which should be about the consistency of thick cream, spread with mayonnaise, garnish with chopped parsley, and serve on lettuce leaves.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.

two ounces of melted but- ter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt

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