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Sweetbreads and Tomato

A tomato baked and filled with creamed sweetbreads.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sweetbreads and Tomato

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Peel the tomato.

  2. Bake the tomato at 350°F (175°C) until tender.

Fill and serve

  1. Carefully scoop out the inside of the tomato.

  2. Fill the tomato with creamed sweetbreads.

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.

Explore the science

What each ingredient does

Tomato
Forms the edible shell and, once baked, softens to a tender, juicy base for the filling.
Creamed sweetbreads
Provides the rich, creamy filling that contrasts with the soft tomato shell.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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