Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of thyme
- a teaspoonful of chopped parsley
- parsley
- thyme
- pepper
- salt
- nutmeg
Directions
few mushrooms and make a mixture exactly similar to that which was used to fill the inside of Mushrooms au gratin. Fill each tomato with some of this mixture, so that it assumes its original shape and tight skin. The top or hole where the stalk was cut out will probably be about the size of a shilling or halfpenny. Shake some bright-coloured bread raspings over this spot without letting them fall on the red tomato. In order to do this, cut a round hole the right size in a stiff piece of paper. Place the tomatoes in a stew-pan or a baking- dish m the oven, moistened with a little oil. The oil should be about the eighth of an inch deep. Stew or bake the tomatoes till they are tender, and then take them out carefully with an egg-slice, and serve them surrounded with fried parsley. If placed in a silver dish this has a very pretty appearance.
Tomato Pie. — Slice up an equal number of ripe tomatoes and potatoes. Place them in a pie-dish with enough oiled butter to moisten them. Add a brimming teaspoonful of chopped parsley, a pinch of thyme, pepper, and salt, and, if possible, a few peeled mushrooms, which will be found to be a very great improvement. Cover the pie with paste, and bake in the oven.
Tomato Pie (another way). — Proceed as in making an ordinary potato pie. Add a small bottle of tomato conserve, cover with paste, and bake in the ordinary way.
Potato Pie. — Peel and slice up some potatoes as thin as possible. At the same time slice up some onions. If Spanish onions are used allow equal quantities of potatoes and onions, but if ordinary onions are used allow only half this quantity. Place a layer of sliced onion and sliced potato alternately. Add some pepper, salt, and sufficient butter to moisten the potato and butter before any water is added. Pour in some water and add a teaspoonful of chopped parsley, cover the pie with paste, and bake in the ordinary way.
Potato Pie (another way).— Butter a shallow pie-dish rather thickly. Line the edges with a good crust, and then fill the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg. Lay over them some small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon