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Stuffed Tomatoes II (tomates farcies)

Erken's stuffed tomatoes II from 1914: hollowed-out tomatoes filled with ground meat mixed with parsley, mushroom and chives, steamed in a water bath in the oven for 15–20 minutes and served with lemon juice on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 401 (falt i det fri)

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About the dish

The recipe appears in the chapter "Rotfrugter og grønsaker" (Root vegetables and greens) in Henriette Schønberg Erken's "Stor kokebok" (1914) and is the second of two variations of stuffed tomatoes. The dish belongs to the French-inspired vegetable dishes that were making their way into Norwegian bourgeois kitchens.

How to make it

  1. 1

    Prepare the tomatoes

    Wipe the tomatoes clean with a damp cloth. Cut off the top, remove the seeds and gently press out some of the juice.

  2. 2

    Make the filling

    Stir the parsley, finely chopped mushroom and chives into the ground meat.

  3. 3

    Fill the tomatoes

    Fill the forcemeat into the hollowed-out tomatoes.

  4. 4

    Steam in a water bath

    Set the tomatoes in a flat-bottomed enameled pot and place the pot in a water bath in a hot oven (about 200 °C (390 °F)). Let them stand 15–20 minutes until the forcemeat is cooked through.

  5. 5

    Serve

    Arrange the tomatoes on a flat platter, garnish with parsley and pour the juice of the squeezed lemon over them just before serving.

Changes from the original

Measurements have been converted to modern units (tablespoon/teaspoon retained, grams unchanged). "Kjøtfarce" has been modernized to ground meat. The water bath in the oven is described with a modern temperature (about 200 °C (390 °F)) since the original only says "hot oven."

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 401)~85% of the text changedremovedadded
8 stk tomater (faste og jevnstore). 100 g kjøttfarse. gr. kjøtfarce 1 ss finhakket persille. 2 ss spiseske finhakket sjampinjong. 0,5 ts finsnittet gressløk. 0,5 stk sitron (saften). persille til pynt. Tørk tomatene 2 spiseskeer finhakkede champignons 1/2 teske finskaaren græsløk 1/2 citron. Tomaterne tørres rene med en fuktig klut. Skjær av toppen, ta ut kjernene og press forsiktig i et fugtig klæde; kjernerne tages ut noe av saften.. Rør tomaterne, og saften trykkes noget ut. Kjøtfarcen irøres den finhakkede persille, finhakket sjampinjong champignons og gressløk inn i kjøttfarsen.. Fyll farsen græsløken, fyldes i de uthulede tomatene.. Sett tomatene tomaterne. Tomaterne lægges i en flatbunnet, flatbundet, emaljert gryte og sett gryten gryte, sættes i vannbad vandbad i en varm ovn (ca. 200 °C). La dem stå 15–20 minutter til farsen er gjennomstekt.. Anrett tomatene på et ovn; staar her 15—20 minutter; anrettes paa flatt fat, pynt pyntet med persille og hell persille; idet de skal serveres, heldes saften av den utpressede sitronen citron over rett før servering. tomaterne.

Note on Modernised

Mål er omregnet til moderne enheter (spiseskje/teskje beholdt, gram uendret). «Kjøtfarce» er modernisert til kjøttfarse. Vannbad i ovn er beskrevet med moderne temperatur (ca. 200 °C) siden originalen bare sier «varm ovn».

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Frequently asked questions

How much time do the stuffed tomatoes need in the oven?
They are set in a water bath in a hot oven and stand for 15–20 minutes. The total time with preparation is around 45 minutes.
What is the filling made of?
100 g of ground meat mixed with 1 tablespoon of finely chopped parsley, 2 tablespoons of finely chopped mushroom and 1/2 teaspoon of finely cut chives.
How are the tomatoes prepared?
8 tomatoes are wiped clean with a damp cloth, the seeds are removed and some of the juice is pressed out before they are filled.
How is the dish served?
Arranged on a flat platter garnished with parsley, and the juice of half a squeezed lemon is poured over just before serving. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 401.

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