Roasted Tomatoes
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 317. The excerpt below is the record exactly as published.
6 medium-sized tomatoes in a bowl, pour over boiling water, remove the skins, cut a piece from tops, scoop out, season with Ys tablespoonful seasoning salt, equally divided ; put a small piece of butter into each one ; place in a buttered pan ; pour a little melted butter
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