Baked Tomatoes

Ingredients

• four large tomatoes
• small pieces of butter

Method

1. 1

   Peel tomatoes, season, place on a buttered dish, and bake.

2. 2

   Serve with tomato sauce or their own butter.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 127. The excerpt below is the record exactly as published.

Baked tomatoes Brie cheese with crackers Coffee DINNER Lamb broth, Olympic Club Salted pecans Frogs' legs, Jerusalem Broiled chicken, maitre d'hotel Asparagus, Hollandaise Potato croquettes Alligator pear, French dressing Meringue glace, au chocolat Demi tasse Omelet with egg plant. Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in saute pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner. Broiled sirloin steak, Cliff House. Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Wor- cestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits. Set in oven until butter is melted. Baked tomatoes. Peel four large tomatoes and place on a buttered dish. Season with salt and pepper, put small pieces of butter

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