Tomatoes Stuffed with Shrimp or Crab - Mrs. Hugh S. Walker

Ingredients

• To 1 lb. picked shrimp or 1 large crab
• add the white part from 1 head of celery cut fine
• a few chopped chives
• mayonnaise to bind
• and salt
• and cayenne
• Peel 10 or 12 tomatoes

Method

1. 1

   Scoop out the insides of the tomatoes and fill with the shrimp or crab mixture.

2. 2

   Top with mayonnaise and refrigerate until ready to serve.

3. 3

   Garnish with crisp lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH SHRIMP OR CRAB— Mrs. Hugh S. Walker. To 1 lb. picked shrimp or 1 large crab, add the white part from 1 head of celery cut fine, a, few chopped chives and mayoimaise to bind an'dj salt and cayenne to taste. Peel 10 or 12 tomatoes and after they have stood some time In the refrigerator scoop out the inside, fill the mixture, putting mayonnaise on. top, and return to refrigerator until ready to serve. Gamish with crisp lettuce leaves before serving. A pimiento chopped and addedi to the mixture and another cut in pieces and put on the top in mayonnaise cs an improvement. GELATINE SALAD- M.S. Oge. Soak % box of Cox's gelatine in 1 cup of cold water 1 hr. Boil soup vegetables with 3 whole cloves, season with pepper and salt

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