Tomatoes Stuffed

Ingredients

• Cut the tops off some medium-sized round tomatoes
• Put a couple of eggs
• a lump of butter
• a wineglassful of milk
• a tablespoonful of grated Parmesan
• pepper
• and salt
• some of the tomato pulp

Method

1. 1

   Cut the tops off some medium-sized round tomatoes.

2. 2

   Lay them in a buttered tin and bake very lightly, not allowing them to lose their shape.

3. 3

   Put a couple of eggs, a lump of butter, a wineglassful of milk, a tablespoonful of grated Parmesan, pepper, salt, and some of the tomato pulp, in a small saucepan, and whisk over the fire till the egg assumes a creamy appearance.

4. 4

   Fill the tomatoes with this, and serve very hot, with sprigs of lettuce or watercress between them.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 25. The excerpt below is the record exactly as published.

Tomatoes Stuffed. Cut the tops off some medium-sized round tomatoes. Lay them in a buttered tin and bake very lightly, not allowing them to lose their shape. Put a couple of eggs, a lump of butter, a wineglassful of milk, a tablespoonful of grated Parmesan, pepper, salt, and some of the tomato pulp, in a small saucepan, and whisk over the fire till the egg assumes a creamy appearance. Fill the tomatoes with this, and serve very hot, with sprigs of lettuce or watercress between them. 57 Mrs. Beu,.„ IN AID OF THE FUND FOR THE REMOVAL OF Tomatoes Stuffed with Mushrooms. Remove the centre pulp and seeds from some fairly large, sound tomatoes. Butter a dish, place tomatoes on it, and stuff them with the following- mixture : — Quantity for 6 Tomatoes — 4 large Mushrooms, i small slice of fat Bacon. ioz. Cream. Parsley, Pepper, Salt. Mince the mushrooms, bacon and parsley, add cream, pepper and salt

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