Baked Tomatoes
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 56. The excerpt below is the record exactly as published.
BAKED TOMATOES. Make a dressing with the crumbs of a small loaf, to which add three ounces of butter, two small onions chopped fine, with pep- per and salt to taste. Mix well. Then take eight or ten large tomatoes
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