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Tomatoes and Rice
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
A very palatable dish.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 39. The excerpt below is the record exactly as published.
TOMATOES AND RICE. Mrs. E. Jamieson. In cooking tomatoes for one-half dozen persons, put in two tablespoons of cooked rice when first put on to stew. It will be found a very palatable dish cooked until the rice is well done, and seasoned with butter, pepper and salt. STUFFED TOMATOES. Mrs. M. J. Braiden, Rochelle. Cut a thin slice from the blossom side of the toma- toes and with a teaspoon remove the pulp without breaking: the shell ; chop one onion and add, with bread crumbs rubbed fine, to the pulo and season with pepper
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