Dinner
Tomatoes stuffed with meat
Tomatoes stuffed with meat, preserved from Marion Harland’s 1903 cookbook with ingredient cues including chop fine a cupful of cold meat—it may be fowl, tongue or ham, or even lamb, mutton .
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.
- Chop fine a cupful of cold meat—it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned.
- With the meat put a half cupful of fine bread-crumbs, a tablespoonful of butter, and salt, pepper, parsley and onion juice.
- After sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat, crumbs, etc.
- If this seems too dry it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream.
- Arrange the tomatoes in a pudding-dish, replace the tops, lay a cover over them and bake half an hour.
Historical transcription
Source method
- 1
Select large, firm tomatoes, cut off the tops and scoop out the inside pulp. Do not peel. Chop fine a cupful of cold meat—it may be fowl, tongue or ham, or even lamb, mutton or beef, if the latter are well seasoned. With the meat put a half cupful of fine bread-crumbs, a tablespoonful of butter, and salt, pepper, parsley and onion juice. The quantity of these to be used must be determined by the amount of seasoning there is already in the meat. After sprinkling the inside of the tomato shells with a very little salt and pepper fill them with the mixture of meat, crumbs, etc. If this seems too dry it may be moistened with a small quantity of gravy or soup stock, or even with milk or cream. Arrange the tomatoes in a pudding-dish, replace the tops, lay a cover over them and bake half an hour. Serve in the dish in which they were cooked.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.