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Broiled Tomatoes
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 251. The excerpt below is the record exactly as published.
Broiled Tomatoes. — Take six good -sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil; mix well together; keep the tomatoes in as good shape as when cut, then arrange them in a double broiler. Put them on a moderate fire, and cook for eight minutes on each side. Place in a hot dish; spread a gill of maitre d'hotel butter
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