Baked Tomatoes

Ingredients

• Slice fresh tomatoes
• butter side and bottom of baking dish
• layer of bread crumbs
• a little granulated sugar
• pepper
• salt

Method

1. 1

   Layer tomatoes with butter, bread crumbs, sugar, pepper and salt until dish is full.

2. 2

   Cover and cook, then remove cover and brown quickly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 80. The excerpt below is the record exactly as published.

Baked Tomatoes With Com. Peel tomatoes of uniform size, cut slice from stem end, scoop out the inside and add to green com and grated bread, chop fine. Add bits of butter, a little sugar, pepper and salt, mix well and fill the tomatoes. Eeplace the slice. Bake % of an hour. Serve for dinner. Asparagus Masked. Boil 2 bunches of asparagus until tender, cut fine. Have long rolls, cut off top and remove all crumbs, put in oven to crisp. Heat 1 cup of milk and pour on 2 well-beaten eggs, add 1 dessertspoon butter rolled in flour, beat hard to prevent curdling, add asparagus, return to saucepan, season with salt and pepper, cook until it thickens, stir constantly. Fill rolls with the asparagus and put on the top. Serve hot. French Peas. Put peas in saucepan with the liquor and let them get very hot, then strain off the liquor; add 1 kitchen spoon of butter, pepper and salt. Serve at once. Fresh Peas. If pods are gritty wash before shelling; have ready boiling water; cook rapidly 20 minutes uncovered; when water has almost evaporated add 1 kitchen spoon of butter, pepper and salt or 2 tablespoons of cream may be added to peas, after draining off all liquor, and 1 dessertspoon of butter. Serve as soon as butter is melted. Stuffed Cymblings. Eemove pulp from cymblings and put on to stew with 1 tea- spoonful of water. When done mash fine and add pulverized bread crumbs, butter and a little onion juice. Fill the hull and bake until a chestnut brown. Cymblings may be put in baking dish and browned. Giblets With Bice. Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and % sliced onion, let brown, add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice and 1 small carrot chopped fine, salt and pepper. Boil ^4 hour, then serve. KENTUCKY RECEIPT BOOK. 135 Onions. Take onions, peel them, wash and put on with enough cold water to cover. Let boil ^ hour, then drain off water and serve with a cream dressing. Peas. Shell peas, wash in cold water and put in kettle with enough cold water to cover. Boil about 30 minutes, then drain off water and add 1 tablespoon of butter, pepper and salt. Serve hot. Cymblings. Peel cymblings, remove the seed and slice. Put them on in cold water with % teaspoon of salt. Cook till tender, then strain off water and add a lump of butter, % teacup of cream, pepper, salt. Cook a few minutes. Mash till smooth. Serve hot. Spinach. Pick over carefully while dry, throw a few plants at a time in a large pan of cold water, wash well on both sides ; wash in 3 waters. Put in kettle piece of fat bacon with water to cover it; when half done add spinach and cook about 30 minutes, then drain off liquor, put in dish and garnish with 3 hard-boiled eggs, sliced. Rice. Take 1 pint of rice and wash 3 times in cold water, rubbing the rice carefully in the hands, then drain. Have 1 quart of water boil- ing, sprinkle in the rice, with 1 teaspoon of salt, cover kettle closely. Boil 15 minutes, then put rice in colander and drain. When thor- oughly dry put into oven to heat. Serve in a hot dish. If rice is served as a vegetable add 1 heaping tablespoon butter, but if served with gumbo, omit the butter. Succotash. Cut the grains from 5 ears of corn, mix with 1 pint of shelled lima beans, boil until tender and drain. Melt 1 tablespoon of but- ter and pour over the corn and beans, season with pepper and salt, simmer 10 minutes, add % cup of sweet cream; when hot serve. Succotash is nice made with snap beans, broken in small pieces and cooked with the corn ; it can be seasoned with a few slices of break- fast bacon or 1 kitchen spoon of butter, pepper and salt or % cup rich milk and 1 dessertspoon butter, blended with 1 teaspoon flour. « Fried Com. Cut corn from cob, put in a warm skillet with a little wator to prevent burning ; after cooking a while add some bacon grease, pep- per and salt ; stir frequently ; cook until done. 136 KENTUCKY KECEIPT BOOK. Stewed Corn. Cut corn from cob, but not too close, then scrape the cob, put in skillet with either warm or cold water; stir often. It can be seasoned with a slice of breakfast bacon, pepper and salt, or omit the bacon, and when done season with 1 tablespoon of butter, pep- per and salt. Serve hot. Truffles. Cleanse truffles and cut in thin slices. Put in baking dish, season with butter or salad oil, mace, garlic, parsley, pepper and salt. Bake almost 1 hour. Pour over 1 dessertspoon lemon juice when ready to serve. Escalloped Tomatoes. Peel and slice fresh tomatoes % of an inch thick. Place in pudding dish in layers, season each one with pepper, salt, granu- lated sugar and bits of butter, and so on until dish is full. Cover with plate and bake. 30 minutes. Remove plate and set in oven 15 minutes. When ready to remove pour over top 4 tablespoons whipped cream and 1 dessertspoon melted butter. Serve immediately. Baked Tomatoes. Slice fresh tomatoes in pieces ^ of an inch thick; butter side and bottom of baking dish. Cover bottom with a layer of bread crumbs, then a layer of tomatoes, bits of butter, a little granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.