Baked Tomatoes

Ingredients

• Half dozen tomatoes
• bread crumbs
• pepper
• salt
• butter

Method

1. 1

   Cut tomatoes in halves, remove pips, fill with a mixture of bread crumbs, pepper, and salt.

2. 2

   Place a small piece of butter on each half and bake in a slow oven for about 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

bread crumbs, well-seasoned, and a little minced ham or veal. Fasten the cucumbers together with tapes and put in a baking-pan with a large cup- ful of water and a good-sized piece of butter; baste frequently and bake 3^ hour. A delicate and delicious dish. Aux Poinmes — One red cabbage, 3 or 4 mod- erate-sized apples, butter, salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce; pour over and send to table. Tomatoes (Baked) — Half dozen tomatoes

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