Tomato Rosette Salad
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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 Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.
ToMATO ROSETTE SALAD Place firm tomatoes in boiling water for 4 minute, cool in cold, scoop out stem end and remove peel. Cut into eighths, not quite through to the bottom, so that when placed on a lettuce leaf, each tomato will fall open like a flower. Moisten a little cream cheese with dressing
Cook this with the app: pantry check, scaling, and the assistant.