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Alice Electa Pickard recipe book, 1868
Page 170
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Tomatoes Stuffed, Prof. Blot. Cut in half & remove insides - chop heart or flesh of tomatoes with 1/2 an onion. Fry onions with 2 tablespoons butter. When nearly fried add chopped tomatoes stir in salt & pepper - after 2 minutes add the bread soaked - stir 1 teaspoon parsly chopped, Then fill tomatoes with the mixture. Place in pan & dust with breadcrumbs & bake.
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Tomatoes Stuffed, Prof. Blot. Cut in half & remove insides - chop heart or flesh of tomatoes with 1/2 an onion. Fry onions with 2 tablespoons butter. When nearly fried add chopped tomatoes stir in salt & pepper - after 2 minutes add the bread soaked - stir 1 teaspoon parsly chopped, Then fill tomatoes with the mixture. Place in pan & dust with breadcrumbs & bake.
Szathmary Culinary Manuscripts and Cookbooks
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