Tomatoes au Gratin

Ingredients

• 1 unit of pulp
• 1 of bread crumbs
• half of chopped hard-boiled egg
• 1 of whipped cream
• a suspicion of onion
• salt
• pepper

Method

1. 1

   Slice off the stalk ends of large ripe tomatoes, scoop out the seeds and pulp with a spoon.

2. 2

   To 1 unit of pulp add 1 of bread crumbs, half of chopped hard-boiled egg, 1 of whipped cream, a suspicion of onion, salt, and pepper; mix to a rather liquid farce, fill the tomatoes, and cover with fried bread crumbs and a grate of cheese.

3. 3

   Bake till done, and serve with the remainder of the pulp made into a thin purée with ordinary stock.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.

Tomatoes au Gratin {original ?-ec?>e).— Slice off the st-ilk ends of large ripe tomatoes, and scoop out the seeds and pulp with a spoon, taking care not to remove too much. To 1 unit of pulp add 1 of bread crumbs, ^ of chopped hard-boiled egg, 1 of whipped cream, ;i suspicion of onion, salt, and pepper

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