Devilled Tomatoes
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 23. The excerpt below is the record exactly as published.
one-fourth teaspoon salt, and one-eighth teaspoon paprika. Add prepared butter to beans and sprinkle with one teaspoon finely chopped parsley. Smothered Tomatoes Cut three small tomatoes in halves crosswise. Melt one and one-half tablespoons butter in hot blazer, arrange tomatoes in pan, skin side down, cover, and cook until soft. Season with salt and pepper, and sprinkle with sugar. Tomatoes in White Sauce Wipe and peel three tomatoes and slice cross- wise. Sprinkle with salt and pepper, roll in 120 Vegetables flour and heat in blazer, using enough butter to prevent burning. Tomatoes should be watched carefully and turned during heating. Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt, and pour on gradually one and one-third cups milk. Stir constantly until sauce thickens, then pour over tomatoes. Devilled Tomatoes Wipe, peel, and slice crosswise three toma- toes. Season with salt and pepper, coat with flour, and cook in a hot blazer until thoroughly heated, using enough butter to prevent burning. Cream one-fourth cup butter, add two teaspoons powdered sugar, one teaspoon mustard, one- fourth teaspoon salt, a few grains cayenne, the yolk of one hard-boiled egg, one egg slightly beaten, and two tablespoons vinegar
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