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Broiled Tomatoes
From The Elm City cook book, 1896
Great with broiled steak.
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 31. The excerpt below is the record exactly as published.
BROILED TOMATOES. Choose very large firm tomatoes, cut in halves, lay on a broiler, sprinkle with salt and pepper and set over bright coals, skin side down. When done lift to a heated dish, put a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.