{"id":5315,"slug":"stuffed-tomatoes-creole-2","title":"Stuffed tomatoes, Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["rice Créole (see Dec. 23)","four sliced tomatoes","salt","pepper","a small piece of butter","tomato sauce"],"ingredients_norm":["rice creole","tomato","salt","pepper","butter","tomato sauce"],"steps":["Make a rice Créole (Dec. 23).","Peel four sliced tomatoes, scoop out the insides.","Season with salt and pepper both inside and out, and fill with the rice.","Place on a buttered pan, put a small piece of butter on top of each.","Bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger.","Serve with tomato sauce around them; or use as a garnish for entrées."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w68:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"45ff9a5216ed63f6b274ffa79d657fdbadb732ad135b8418e64770e7e0238d1a","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-tomatoes-creole-2"}