Fried Tomatoes

Ingredients

• large, fair tomatoes
• salt to taste
• pepper to taste
• beaten eggs
• cracker crumbs
• butter
• a scant tablespoonful of browned flour
• three or four chopped olives

Method

1. 1

   Cut tomatoes into thick slices without peeling.

2. 2

   Season with salt and pepper, dip in beaten eggs and cracker crumbs, and fry in butter until brown.

3. 3

   Lift onto a platter, stir browned flour and chopped olives into the pan, pour over tomatoes, and serve.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 40. The excerpt below is the record exactly as published.

salt to taste ; stew slowly for two hours. At the end of that time thicken the gravy with two tablespoonf uls of flour, blended 144 with a tablespoonful of butter. Pour into a deep baking dish and cover with a crust of biscuit dough, rolled thin. Bake twenty minutes in a hot oven. AUGUST 19TH "How my cheeks grew red as tomatoes." — ^Rob- ert B&owNmo ("A Likeness")- CUT large, fair tomatoes in rather thick slices; do not peel, as the skin is needed to preserve the shape of the slices. Season with salt and pep- per, dip in beaten eggs and cracker crumbs and fry in butter, turning till brown on both sides. Lift carefully on to a hot platter, stir into the pan a scant tablespoonful of browned flour and three or four chopped olives

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