Fried Tomatoes

Ingredients

• six medium-sized tomatoes
• flour
• a few bits of butter
• some salt
• some pepper
• one tablespoon of butter
• two tablespoons of flour
• a pint of milk or cream

Method

1. 1

   Cut tomatoes in halves and spread them on a platter, skin side down.

2. 2

   Sprinkle with flour, add butter, salt, and pepper.

3. 3

   Cook in a hot saucepan with melted butter, floured side down, for about thirty minutes.

4. 4

   Before turning, sprinkle the top with flour and seasoning.

5. 5

   Serve on a hot platter.

6. 6

   Make a sauce with butter, flour, and milk or cream until smooth and thick, seasoning to taste.

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 31. The excerpt below is the record exactly as published.

Fried Tomatoes Cut into halves six medium-sized tomatoes. Spread them on a platter, skin side down. Sprinkle them with flour, put a few bits of butter on each and some salt and pepper. Into a hot sauce pan of melted butter, or half lard and half butter, put the tomatoes, floured side down. Cook gently over a moderate fire for about thirty min- iiS TRUE FOOD VALVES utes; before turning each piece, sprinkle the top with flour and seasoning. Use a cake turner if you wish success. Place them on a hot platter in the oven. Make a sauce of one tablespoon of butter, to which, when brown, add two table- spoons of flour, then a pint of milk or cream

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