Dessert
Raw tomatoes and whipped cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut each in half when ready to serve, sprinkle lightly with salt and paprika, and heap with whipped cream.
- Send around heated and but tered crackers and cream cheese with them, or thin slices of buttered graham bread.
Historical transcription
Source method
- 1
Pare large, smooth tomatoes carefully, and set on ice until chilled to the heart. Cut each in half when ready to serve, sprinkle lightly with salt and paprika, and heap with whipped cream.
- 2
A welcome entrée in summer. Send around heated and but tered crackers and cream cheese with them, or thin slices of buttered graham bread.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.