Stuffed Tomatoes
From The profession of cookery, from a French point of view, 1894
Tomatoes are also good simply baked with butter, salt, and pepper.
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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 50. The excerpt below is the record exactly as published.
Stuffed Tomatoes are great favourites with many people. The tomatoes used in this way should be of a fair size. Remove the core and a small portion of the inside, then fill up with forcemeat, sausage- meat, or any nice mince well seasoned. Place them in a well buttered baking-tin, sprinkle a few bread raspings over the top
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