Stuffing for Tomatoes

Name: Stuffing for Tomatoes
Ingredients: a half cupful of canned mushrooms; a half or three quarters of a cupful of crumb of bread; the pulp taken from six tomatoes; a tablespoonful of chopped ham or of chicken; a tablespoonful of chopped parsley; six drops of onion juice; a teaspoonful of salt; a dash of pepper; a teaspoonful of melted butter; enough stock to make it quite wet

From Luncheons, 1902

This stuffing can be used for the tomatoes.

Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

STUFFING FOR TOMATOES No. 1. Chop fine a half cupful of canned mushrooms, add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes, a table- spoonful of chopped ham or of chicken, if conve- nient, a tablespoonful of chopped parsley, six drops of onion juice, a teaspoonful of salt, a dash of pepper, and a teaspoonful of melted butter. If the mixture is not sufficiently moistened by the tomato juice add enough stock to make it quite wet

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