Panned Tomatoes

Ingredients

• one pint of milk
• two level tablespoonfuls of flour
• salt
• pepper
• tiny bit of butter
• the tomatoes

Method

1. 1

   Cut the tomatoes into halves, place them in a baking pan, skin side down, sprinkle lightly with salt and pepper, and put in the center of each a tiny bit of butter.

2. 2

   Bake slowly until soft.

3. 3

   Dish, and add to the liquor in the pan one pint of milk.

4. 4

   Moisten two level tablespoonfuls of flour with a little cold milk; add it to the pan and stir constantly until boiling.

5. 5

   Add a teaspoonful of salt and pour it over the tomatoes.

6. 6

   Garnish with squares of toast and serve.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 17. The excerpt below is the record exactly as published.

Panned Tomatoes. — Cut tht tomatoes into halves, place them in a baking pan, skin side down, sprinkle lightly with salt and pep- per, and put in the center of each a tiny bit of butter. Bake slowly until soft. Dish, and add to the liquor in the pan one pint of milk. THE PHYSICAL CULTURE COOK BOOK. 01 Moisten two level tablespoonfuls of flour with a little cold milk; add it to the pan and stir constantly until boiling. Add a teaspoonful of salt and pour it over the tomatoes

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