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Baked Tomatoes
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 140. The excerpt below is the record exactly as published.
Baked Tomatoes Cut the tomatoes in slices, after they have been washed and peeled, and put a layer of bread crumbs and then a layer of tomatoes in a greased baking dish. Eepeat until all the tomatoes are used. Dot with butter^ season with salt
Cook this with the app: pantry check, scaling, and the assistant.