Tomato Rose Salad
From The Gertrude Bobbitt Circle cook book, 1948
Mrs. J. Ed Lyerly
Presented as published in 1948. 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 The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 63. The excerpt below is the record exactly as published.
TOMATO ROSE SALAD Firm Tomatoes Hard cooked e;j;g yolks Cream cheese Watercress or lettuce Milk French dressing Peel tomatoes and chill them slightly, soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoon of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard eooked egg yolk
Cook this with the app: pantry check, scaling, and the assistant.