Hollowed tomatoes are filled with rice, chopped onion and parsley steamed in oil, and steamed through for a few minutes; oats can be used instead of rice. From Erken's Stor kokebok (1949), p. 810.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)
A light dish from the invalid-cookery chapter, where rice or oats give the tomatoes body.
Steam the rice mixture
Mix the rice, chopped onion and parsley and steam the mixture in oil.
Fill the tomatoes
Fill the rice mixture into the hollowed tomatoes.
Steam through
Steam the tomatoes in cooking oil (kronolje) for a few minutes. Rolled oats can be used instead of rice.
"kronolje" is read as cooking oil. The text gives no cooking time beyond "a few minutes", and the amount of oil is not given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
