CookEat Recipe

Tomatoes Florentine

Name: Tomatoes Florentine
Ingredients: 6 Tomato — Fresh red tomatoes, hollowed with lids retained; 0.5 Teaspoon Salt — Shell salt across six; source unit: teaspoon; 0.5 Teaspoon Pepper — Shell pepper across six; source unit: teaspoon; 0.5 Teaspoon Sugar — Shell sugar across six; source unit: teaspoon; 946 Millilitre Spinach — Fresh loose spinach, one quart; source unit: millilitre; 946 Millilitre Water — SEPARATE spinach boil water, one quart; source unit: millilitre; 1 Teaspoon Salt — Spinach-boil salt; source unit: teaspoon; 14 Gramme Butter — Butter in spinach, half ounce; source unit: gramme; 1 Egg yolk — Egg yolk; 3 Saltspoon (source measure) Salt — Spinach salt; source unit: saltspoon; 2 Saltspoon (source measure) Pepper — Spinach pepper; source unit: saltspoon; 0.5 Saltspoon (source measure) Nutmeg — Nutmeg; source unit: saltspoon; Butter — Butter bits for tomato tops

Six tomatoes filled with yolk-bound spinach and baked. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2598. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe washed greens, egg yolk74°C, clean tomato pulp handling if saved. Limites : Tomato cavities/spinach drained yield and topping butter amount unknown.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

6 TomatoFresh red tomatoes, hollowed with lids retained
0.5 Teaspoon SaltShell salt across six; source unit: teaspoon
0.5 Teaspoon PepperShell pepper across six; source unit: teaspoon
0.5 Teaspoon SugarShell sugar across six; source unit: teaspoon
946 Millilitre approximately 4 US cupsSpinachFresh loose spinach, one quart; source unit: millilitre
946 Millilitre approximately 4 US cupsWaterSEPARATE spinach boil water, one quart; source unit: millilitre
1 Teaspoon SaltSpinach-boil salt; source unit: teaspoon
14 Gramme approximately one half ouncesButterButter in spinach, half ounce; source unit: gramme
1 Egg yolkEgg yolk
3 Saltspoon (source measure) SaltSpinach salt; source unit: saltspoon
2 Saltspoon (source measure) PepperSpinach pepper; source unit: saltspoon
0.5 Saltspoon (source measure) NutmegNutmeg; source unit: saltspoon
ButterButter bits for tomato tops

Method

Steps

Step 1
Cut lids from SIX tomatoes, scoop pulp. Printed instruction places pulp in No122 demi-glace pot as byproduct; child does NOT require a No122 batch or consume sauce, so save/discard pulp safely. Season shells with total shell spices.
Step 2
Wash/boil spinach in separate quart salted water ten minutes, press dry/chop. Cook with half-ounce butter, yolk and filling spices three minutes to safe yolk route. Divide into six tomato shells, replace lids, top with separately recorded butter bits, oven-bake twenty-minute guide until hot/safe.

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