Baked Tomatoes
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 70. The excerpt below is the record exactly as published.
Baked Tomatoes. Wipe and remove a thin slice from the stem end of four to six tomatoes. Take from the center the seeds and pulp, and mix with one cup of soft bread-crumbs, or boiled rice, one teaspoon of chopped parsley or one saltspoon of thyme, a little pepper, and sufficient melted butter to moisten
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