Bscaloped Tomatoes

Ingredients

• One pint of fresh or canned tomatoes
• one generous pint of bread crumbs
• three table-spoonfuls of butter
• one of sugar
• one scant table-spoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Put a layer of the tomato in an escalop dish.

2. 2

   Dredge with salt and pepper, and dot butter here and there.

3. 3

   Now put in a layer of crumbs.

4. 4

   Continue this until all the ingredients are used, having crumbs and butter for the last layer.

5. 5

   If fresh tomatoes have been used, bake one hour, but if canned, bake half an hour.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 119. The excerpt below is the record exactly as published.

Bscaloped Tomatoes. One pint of fresh or canned tomatoes, one generous pint of bread crumbs, three table- spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.