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Frank Duggan

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); 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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Method

  1. Select round tomatoes of equal size;
  2. peel and scoop out the seeds from the stem end.
  3. Place the tomatoes on the ice till shortly before serving;
  4. then fill with celery that has been chopped fine and mixed with mayonnaise.
  5. Arrange the filled tomatoes on lettuce leaves on a flat dish or plate.
  6. Garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato.
  7. Serve with toasted cheese, biscuits, or salted wafers.
  8. Be generous with the filling.
  9. Use plenty of the mayonnaise and celery and fill tomatoes to the top.