Fried Ripe Tomatoes
From Granite City cook book, 1900
Presented as published in 1900. 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 Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 25. The excerpt below is the record exactly as published.
FRIED RIPE TOMATOES. Peel and slice ripe firm tomatoes in slices about 1-2 inch thick. Sprinkle with salt and pepper. Dip in cracker crumbs and fry in sweet meat drip- pings or 1-2 lard and 1-2 butter
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