Tomatoes Stuffed with Nuts and Celery
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Peel the tomatoes;
- cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups.
- Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces and mixed with mayonnaise.
- Serve on lettuce leaves.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler