Tomatoes Stuffed with Nuts and Celery
From Kirmess cook book, 1907
Serves 6
This salad is new and worth trying.
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 Kirmess cook book (1907), page 93. The excerpt below is the record exactly as published.
TOMATOES STUFFED WITH NUTS AND CELERY. Janet McKenzie Hill, Boston. Peel the tomatoes; cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups. Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces, and mixed with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.