Tomato Mexicana
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 105. The excerpt below is the record exactly as published.
TOMATO MEXICANA Mix finely chopped bell pepper, olives, parsley, and a sprinkle of onion, in a bowl, and spread this over thick slices of raw tomato. Serve with mayonnaise, on a lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.