Breaded Tomatoes

Ingredients

• about four large tomatoes
• two eggs
• a cupful of crumbs

Method

1. 1

   Prepare a kettle of hot fat, roll and sift bread crumbs, and beat the eggs.

2. 2

   Slice the tomatoes, season with salt and pepper, dip in beaten egg and then in bread crumbs.

3. 3

   Fry in boiling fat for about a minute and a half.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 268. The excerpt below is the record exactly as published.

Breaded Tomatoes. The tomatoes should be firm and cold. The variety called beefsteak tomato is the best for breading. Before doing any other work, get ready a kettle of hot fat, roll and sift a quantity of bread crumbs, and beat two eggs. All this is necessary because the tomatoes grow soft and juicy if allowed to stand. Pare and slice them, and after seasoning well with salt and pepper, dip each slice in beaten egg and then in bread crumbs. When all the slices have been treated in this manner, dip them again in the egg and crumbs j then place them in a frying- basket, and plunge into boiling fat. Cook for about a minute and a half. For six people, about four large tomatoes, two eggs, and a cupful of crumbs

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