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Tomatoes Stuffed with Rice

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Tomatoes Stuffed with Rice

Ingredients

Directions

  1. Take large, smooth tomatoes; do not skin them; cut a thin slice from the stem end, scoop out the inside, but leave a shell

  2. half an inch thick; save the tomato you have taken out; chop tine. Season witli pepper, salt, melted butter and a little sugar. Add as much cooked rice as tomatoes; fill tomato shells, and bake half an hour.

  3. Take young okra pods, wash them and boil them until tender in salted water. Season with pepper, butter and salt, if needed.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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