Tomatoes Stuffed
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 134. The excerpt below is the record exactly as published.
Tomatoes Stuffed Cut the tops and take out seeds of firm tomatoes; take two cups bread crumbs, two cups of chopped nuts, salt and pepper to taste, two eggs
Cook this with the app: pantry check, scaling, and the assistant.