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Baked Tomatoes
From Twentieth century home cook book, 1905
Serves 4
Cut off the threads and serve on a hot dish.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 91. The excerpt below is the record exactly as published.
BAKED TOMATOES. Wash but do not peel them. Cut each in two parts (around the tomato) and take out the pulp and seeds. To six tomatoes, take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, and salt and pepper to taste
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