Tomato with Jellied Stuffing

Ingredients

• 4 large ripe tomatoes
• 2 tablespoons mayonnaise
• Y, cup cabbage finely shredded
• 2 stalks celery finely shredded
• Y, green pepper finely shredded
• Y, teaspoon grated onion
• 1 cup boiling water
• Y, tablespoon gelatine
• salt, paprika

Method

1. 1

   Cut slice off stem end of tomatoes, carefully scoop out pulp; sprinkle inside of shell with salt, and turn upside down to drain.

2. 2

   Heat water, and add gelatine which has been dissolved in cold water.

3. 3

   Season shredded vegetables with salt and paprika, and add mayonnaise.

4. 4

   When the jelly is beginning to set, stir in vegetables and fill tomatoes with mixture.

5. 5

   Put in ice box to cool.

Nutrition per serving

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 9. The excerpt below is the record exactly as published.

TOMATO WITH JELLIED STUFFING 4 large ripe tomatoes 2 tablespoons mayon- Y, cup cabbage finely shredded naise 2 stalks celery finely shredded salt, paprika Y, green pepper finely shredded 1 cup boiling water Y, teaspoon grated onion Y, tablespoon gelatine

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