Bacon and Tomatoes
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 31. The excerpt below is the record exactly as published.
Cut the bacon very thin, trim off the rind and edges, and fry lightly. Cut small tomatoes in halves or large ones into quarters, heat them thoroughly in the pan with the fat from the bacon. Serve very hot. Bacon and Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.