Escalloped Tomatoes
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 43. The excerpt below is the record exactly as published.
ESCALLOPED TOMATOES. Remove skins from tomatoes, cut in half, cook until soft, season. Cover the bottom of buttered baking dish with crumbs
Cook this with the app: pantry check, scaling, and the assistant.