Broiled Tomatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 232. The excerpt below is the record exactly as published.
BROILED TOMATOES. Choose large, firm tomatoes, wash them in cold water, and wipe them dry ; have ready a double wire gridiron well buttered, a plate containing four tablespoonfuls of flour sea- 430 PRACTICAL AMERICAN COOKERY. soned highly with salt and pepper, and two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.