vegetariangluten-free
Tomatoes Stuffed with Chestnuts
From The Hotel St. Francis cook book, 1919
Serves 4
Serve as a garnish or entree with Madeira sauce.
Presented as published in 1919. 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
- four nice fresh tomatoes
- boiled chestnuts
- a small piece of butter
Method
Peel tomatoes, scoop out insides, fill with boiled chestnuts, top with butter, and bake for five minutes.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Tomatoes stuffed with chestnuts. Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.