Baked Tomatoes
From The housekeeper's companion, 1883
Canned tomatoes may be used in the same way.
Presented as published in 1883. 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 housekeeper's companion (1883), page 119. The excerpt below is the record exactly as published.
a bit of butter, and giving it a dust of salt and pep- per. Send to the table as hot as possible. Baked: Scald, peel, and slice. Butter a baking dish. Have ready a cupful of fine cracker crumbs. Put a layer of toma- toes in the dish, sprinkle them with pepper and salt, the former cautiously; drop a bit of butter on each slice, and strew cracker crumbs over the whole. Proceed in this way until you have used all your tomatoes, or filled the dish. Finish with a good sprinkle of crumbs, and drop bits of butter over the top. Bake an hour. Canned tomatoes: May be stewed or baked in the same way as fresh ones. Cauliflower. — Pick off the leaves; trim down the stalk; put the cauliflower in cold water. An hour before dinner, put it into a large porcelain kettle, or nice tin boiler, with a great deal of boiling water, salt
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Cook this with the app: pantry check, scaling, and the assistant.