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Stuffed Tomatoes, No 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Make the sauce fifteen minutes before the tomatoes are done.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 119. The excerpt below is the record exactly as published.
Stuffed Tomatoes, No 2. Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four table-spoonfuls of butter, one of flour, salt, pep- per, one teaspoonful of onion juice. Cut slices from the stem end of the tomatoes. Remove the juice and pulp with a spoon, and dredge the inside with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.