Tapioca and Tomatoes

Ingredients

• a tablespoonful of tapioca
• two tomatoes
• a little fresh butter
• pepper
• salt
• grated parmesan
• baked bread-crumbs

Method

1. 1

   Soak the tapioca in water for a couple of hours, then boil it, adding more water until done to the consistency of porridge.

2. 2

   Cut the tomatoes in half, remove pips and watery substance, sprinkle with pepper and salt.

3. 3

   Fill each half-tomato with the tapioca, sprinkle with parmesan and bread-crumbs, and bake in the oven for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1962. The excerpt below is the record exactly as published.

Tapioca and Tomatoes.— Soak a table- spoonful of tapioca in water for a couple of hours, set it to boil, adding a Httle more water till quite done to the consistency of porridge. Add pepper, salt, and a little fresh butter. Cut two tomatoes in half, remove pips and watery substance, sprinkle with a little pepper and salt. Fill each half-tomato with the tapioca, sprinkle the top with grated parmesan and baked bread-crumbs

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