Tomatoes and Cheese

Ingredients

• six or eight ripe tomatoes
• a little grated cheese
• pepper
• salt
• butter
• grated bread-crumbs

Method

1. 1

   Cut tops off tomatoes, remove insides.

2. 2

   Mix with cheese, pepper, salt, butter, and bread-crumbs.

3. 3

   Fill tomatoes and bake in a buttered tin.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Tomatoes and Cheese. Cut off the tops of the tomatoes, remove the insides ; mix with them a little grated cheese, pepper, salt, butter, and grated bread-crumbs ; fill them with this mixture and bake in a buttered tin. Tomatoes and Cream. Slice the tomatoes rather thick and turn off all the juice that escapes ; sprinkle with sugar, and just before they are served pour cream over them. Tomatoes and Eggs. Boil some ripe tomatoes and pulp them through a coarse sieve, stir in two or three eggs according to size of dish, pepper, salt, and a little butter, and fry all together lightly. A little fine onion is an improvement. Tomato Pancakes. Make a batter as for savoury pancakes, and stir into it, instead of the onion, etc., four ripe tomatoes skinned and beaten to a pulp. Fry and serve in the usual manner, or they may be fried with the onions and the herbs as in the previous recipe ; then TEMPTING DISHES. 65 when nicely set and turned a couple of spoonfuls of hot stewed tomatoes may be lightly laid in the centre of each pancake ; the edges must then be turned over and the whole nicely browned. Tomato Salad. Take half a pound of sliced tomatoes and one ounce of Spanish onion, cut into very thin rings. Lay the tomatoes on the bottom of the dish, scatter the rings over, dress with vinegar, black pepper and salt. Tomatoes on Toast Take six or eight ripe tomatoes

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