Baked Tomatoes

Ingredients

• fine large tomatoes
• a small lump of butter
• a teaspoonful of flour
• salt

Method

1. 1

   Cut a small piece out of the stem end of each tomato.

2. 2

   In this hole place a small lump of butter, about half the size of a hickory nut.

3. 3

   Bake the tomatoes slowly for half an hour; take up, and keep hot while you thicken the juice left in the pan with a teaspoonful of flour wet up in a very little cold water.

4. 4

   Set the pan on top of the stove, and let its contents boil up once.

5. 5

   Salt to taste and pour this sauce over the tomatoes.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 17. The excerpt below is the record exactly as published.

Baked Tomatoes. — Select fine large to- matoes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory nut. Bake the tomatoes slowly for half an hour; take up, and keep hot while you thicken the juice left in the pan with a teaspoonful of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Salt

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