8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning. Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)