Southern
Fried Green Tomatoes
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.
FRIED GREEN TOMATOES Remove a layer of skin from top of tomatoes, and cut in one-half inch slices. Roll in cracker dust or sifted corn meal, heavily seasoned with salt and pepper and fry in bacon fat or lard, until brown, turning several times. When done, serve with sauce made from a heaping tablespoonful of flour stirred into the grease in the skillet; stir in a pint of water or milk
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