Baked Tomatoes
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 70. The excerpt below is the record exactly as published.
BAKED TOMATOES T flAKE some large firm tomatoes ; cut them in half, but without detaching them entirely ; remove the seeds and put a small piece of butter and seasoning
Cook this with the app: pantry check, scaling, and the assistant.