Baked Tomato
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.
BAKED TOMATO Select medium sized, solid tomatoes, peel them, and with the point of a knife, cut out a little of the hard part of the stem end. Lay them close together in a baking pan, sprinkle with salt and sugar, and put a speck of vegetable butter
Cook this with the app: pantry check, scaling, and the assistant.