vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tomatoes
From The Toronto Cook Book, 1915
Serves 6
Serve on hot dish.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Baked Tomatoes Take about six tomatoes, cut off top, remove pulp and seeds; then take one and a half cups bread crumbs, one onion chopped fine, two tablespoons butter, season with salt and pepper; mix well together; fill cells of each piece with this dressing. Place on tops, tieing if necessary, then place in pan with a little butter and a cup of water
Cook this with the app: pantry check, scaling, and the assistant.