Broiled Tomatoes
From Scientific cooking with scientific methods, 1911
Serves 4
These are nice breakfast dishes, and are used to garnish meat and fish dishes.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 83. The excerpt below is the record exactly as published.
Broiled Tomatoes. Prepare same as above, and dip into crumbs, then in eggs, and back into the crumbs. Place on well-but- tered broiler
Cook this with the app: pantry check, scaling, and the assistant.