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Baked "Stuffed Tomatoes"

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash a half dozen ripe red tomatoes.
  2. Cut the top from each and remove about the half of the inside of tomato.
  3. Sprinkle a very tiny pinch of sugar in each.
  4. This small quantity of sugar is not noticed, but counteracts the acidity of the tomato.
  5. To one and one-half cups of soft bread crumbs add one small finely minced onion and season highly with salt and pepper, also add one teaspoon of chopped parsley.
  6. Mix all together and fill the tomatoes with the mixture.
  7. Place a small bit of butter on each tomato.
  8. Place in a bake dish containing a half cup of water, a piece of butter, one teaspoonful of sugar, a sprig of parsley and pepper and salt to season.
  9. Stand in a hot oven and bake from 25 to 30 minutes.
  10. The centres which were removed from tomatoes may be utilized in various ways.