gluten-freedairy-freenut-free
Tomatoes with Anchovies
From Kirmess cook book, 1907
Serves 6
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
- six well-formed tomatoes
- about one-fourth of tomato
- anchovy paste
- yolk of hard boiled egg
Method
Cut tomatoes and remove some pulp.
Fill with a mixture of anchovy paste and tomato pulp, sprinkle with egg yolk, and serve with parsley.
Nutrition per serving
35Calories
2 gProtein
5 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
TOMATORi WITH ANCHOVIES. Mrs. Oeorge Park, Rye, N. Y. Select six well-formed tomatoes Cut from top of stem side an opening, remove about one-fourth of toma- to, fill this opening with anchovy paste mixed with to- mato taken from top, form in cone shape the anchovy paste. Over this sprinkle the yolk of hard boiled egg
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