vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Tomatoes
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 115. The excerpt below is the record exactly as published.
BROILED TOMATOES Mrs. F. D. Gray. Wash and wipe tomatoes. With a very sharp knife cut them in half and lay, skin side down, upon a but- tered broiler. Cook over a clear fire until done ; arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast — half a tomato to each slice. Handle carefully that they may not break. Sprinkle with pepper and salt and pour melted butter
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