Stuffed Tomatoes with Cream
From Standard Paper-Bag Cookery, 1912
Pour whipped cream over each tomato before serving.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 44. The excerpt below is the record exactly as published.
Stuffed Tomatoes With Cream.— Mix together three-quarters of a cupful of cold-chopped chicken or veal, three tablespoonfuls of soft bread crumbs, a table- spoonful of melted butter, one teaspoonful of chopped parsley, half a teaspoonful of salt and quarter teaspoon- STANDARD PAPER BAG COOKERY 99 ful of paprika. Wash and wipe six medium-sized to- mato
Cook this with the app: pantry check, scaling, and the assistant.