Tomato Stuffed

Ingredients

• Extract some of the inside of the tomato
• and an egg
• cheese chopped
• onion
• and pepper
• mix breadcrumbs
• and a piece of butter

Method

1. 1

   Stuff the tomato with this mixture; sprinkle over with breadcrumbs and a piece of butter.

2. 2

   Bake for an hour.

3. 3

   Tomatoes plainly cut in halves and sprinkled with crumbs and butter, and fried or baked in the oven, make a very nice vegetable.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 83. The excerpt below is the record exactly as published.

add an eggspoon of essence ; put a teaspoonful in patty tins ; bake in a quick oven from five to ten minutes. TEA CAKES {ROCK CAKES). (Miss Lilla Spence's Recipe.) Ingredients. I lb. Butter. i lb. of Currants. 1 lb. Flour. \ a tumbler of Brandy (or Whits I lb. Moist Sugar. Wine), a Eggs. Some Lemon-PeeL JO Pounded Almonds. Whisk butter with the sugar, then yolks and whites of eggs. Mix all the other ingredients with the flour ; knead into the eggs and butter; lastly, mix the brandy or wine; drop on buttered paper in tins, and bake for half an hour. 043 TEA CAKES (SPONGE)— TOAD IN THE HOLE [T TEA CAKES {SPONGE). Ingredients. 6 Bggs. The Grated Rind of 9 Lemons or \ lb. of Flour. Naartje-Peel (Tangerine Orange). S lb. Sugar. Whisk the yolks well with the sugar till it rises in bubbles, then the whites stiffly ; then add flour and peel. Bake in little tins, well buttered, in a moderate oven for half an hour. TEA CAKES {" ZOETE KOEKIES*^. (Very old Dutch Recipe. Mrs. Van der Riet.) Ingredients. 4 lb. of Flour. 4 Eggs. 3 lb. of good clear Brown Sugar. i tablespoonful of Potash or Car- I lb. of Butter. bonate of Soda. \ lb. of Sheep-tail Fat. I tablespoonful of Cloves (finely I lb. of Pounded Almonds (or pounded). 200 Almonds pounded without 3 tablespoon fuls of Cinnamon. blanching). A tumbler of Dark Wine (Claret). First rub flour, sugar, butter, spices, and soda well together; lastly, add the wine; knead all well together. If potash is used, it must be dissolved in the wine — is best mixed over-night. Roll the dough out with a rolling-pin ; make into shapes with a wineglass or any thin shape. Bake on buttered tins. The old Dutch people put a small piece of citron preserve in the centre of each little cake. Bake for twenty minutes in a tolerably brisk oven. Very good. TEA CAKES.— See also " Obletjes," Scones and Cakes, Puffs and Sandwiches. TOAD IN THE HOLE. (An economical dish for a large family.) Ingredients. ■ lbs. Loin of Mutton. i pint of Skim Milk, or Butter-milk. An eggspoon of Pepper. x oz. or more of melted Suet or A dust of Nutmeg. clarified Dripping. A tablespoonful of Flour. Half a teaspoonful of Carbonate of A tablespoonful of Tomato Sauce. Soda, stirred into the dry flour. A batter made oIt.% cups of Flour. Cut the mutton in cutlet shapes, roll in flour, salt, and spices ; lay them in a dish, and pour over them the spoon- ful of tomato sauce and a quarter of a cup of water. Mix up the batter, and pour on the top. Put the pie-dish in the oven. Takes one and a half hours to bake. •43 r] TOMATO BREDEE— TOMATO STUFFED— TRIFLE. TOMATO BREDEE. (Cape. H. D.) Cut up two pounds of ribs of mutton and an onion ; let it stew in a flat pot for an hour. Cut up and add eight or ten tomatoes in slices, also a teaspoonful ot salt, a pinch of sugar, and half a red chilli. If there is a great deal of liquid, remove the lid, and let it simmer till it is all a rich, creamy-looking sauce. Remove the fat. Serve with plain boiled rice. A very nice entrh. See Bredee. TOMATO STUFFED. Extract some of the inside of the tomato ; mix bread- crumbs, cheese chopped, onion, and pepper, with an egg. Stuff the tomato with this mixture; sprinkle over with bread-crumbs and a piece of butter

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