How many tomatoes do I need, and how much forcemeat?

12 large tomatoes for 6 servings (2 per person), filled with forcemeat from 1/4 kg of meat - either fish, meat or chicken forcemeat.

How do I fill the tomatoes?

Hollow out the tomatoes and pipe the forcemeat in with a piping bag or a stiff paper cone.

Steaming or oven - what is the cooking time?

Steam on a rack for 20 minutes, or place them in a well-greased frying pan, cover with greased paper and set in a hot oven for 1/2 hour.

Sprinkle with finely chopped parsley as they are put on the table. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 437.

Tomatoes Stuffed with Fish, Meat or Chicken Forcemeat

Name: Tomatoes Stuffed with Fish, Meat or Chicken Forcemeat
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs large tomatoes; 250 g meat, fish or chicken (for forcemeat, see chicken forcemeat); 1 tbsp finely chopped parsley (for sprinkling)

12 large tomatoes are hollowed out, piped full of fish, meat or chicken forcemeat and steamed 20 minutes on a rack or baked half an hour in the oven under greased paper. Served with chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 437 (falt i det fri)

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About the dish

A variation on stuffed tomatoes in which the forcemeat is piped in. Erken shows two methods: steaming on a rack or baking under greased paper in the oven.

How to make it

1
Hollow out the tomatoes
Cut off a lid and hollow out the tomatoes.
2
Fill
Fill the tomatoes with the forcemeat using a stiff paper cone or a piping bag.
3
Steam or bake
Place the tomatoes on a rack and steam them for 20 minutes, or place them in a well-greased frying pan, cover with greased paper and set them in a hot oven (about 200 °C (390 °F)) for half an hour.
4
Serve
Sprinkle finely chopped parsley over the tomatoes as they are served.

Changes from the original

"Paper cone" has been kept as an alternative to a piping bag, the oven temperature is estimated (about 200 °C (390 °F)), and the forcemeat is given as fish, meat or chicken forcemeat made from 250 g of meat or fish.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 437) → 1949 (korrekturlest, s. 492)~43% av teksten endretfjernetlagt til

12 store tomater ~~farce~~ farse av ~~1/4~~ ¾ kg. ~~kjøt Tomaterne~~ kjøtt. Tomatene uthules og ~~fyldes~~ fylles gjennem et stivt ~~papirkræmmerhus~~ papir kremmerhus eller sprøitepose med ~~farcen. Lægges paa~~ farsen. Legges på rist og kokes ved damp i 20 minutter, eller de kan ~~lægges~~ legges i en godt smurt ~~stekepande, belægges~~ stekepanne, belegges med et smurt papir og ~~sættes~~ settes i varm ovn ~~1/2~~ ¾ time. Idet de serveres, strøes de med finhakket persille. Til 8 å 10 personer.

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Frequently asked questions

How many tomatoes do I need, and how much forcemeat?: 12 large tomatoes for 6 servings (2 per person), filled with forcemeat from 1/4 kg of meat - either fish, meat or chicken forcemeat.
How do I fill the tomatoes?: Hollow out the tomatoes and pipe the forcemeat in with a piping bag or a stiff paper cone.
Steaming or oven - what is the cooking time?: Steam on a rack for 20 minutes, or place them in a well-greased frying pan, cover with greased paper and set in a hot oven for 1/2 hour.
How are they served?: Sprinkle with finely chopped parsley as they are put on the table. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 437.

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