Fried Tomatoes
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 27. The excerpt below is the record exactly as published.
FRIED TOMATOES. Slice fresh ripe tomatoes in half, sprinkle a little salt and pepper over each piece and roll in flour. Put butter in frying pan and when hot put in tomatoes with skin side down, turn, and when cooked make a gravy by pouring over them milk, and simmer, till thick. A green pepper, sliced
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