Broiled Tomatoes
From A text-book of cooking, 1915
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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 9. The excerpt below is the record exactly as published.
BROILED TOMATOES • Wash and cut tomatoes in halves, crosswise. Place them (with cut surface up) in a " frying" pan (without fat). Cook on top of the range or in the oven at a low temperature for about 30 minutes, or until the tomatoes are soft, but not 1 16 THE COOKING OP FOODS broken. Add a bit of butter to each half of tomato and season with salt and pepper
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