Scallop of Tomatoes and Potatoes

Ingredients

• a pint of peeled and chopped tomatoes
• enough potatoes to make a cupful when chopped fine
• salt
• pepper
• onion juice to suit the taste
• bread crumbs
• two heaping tablespoonfuls of grated American cheese
• bits of butter

Method

1. 1

   Season tomatoes with salt, pepper, and onion juice.

2. 2

   Combine with chopped potatoes.

3. 3

   Butter a baking dish, layer with half the tomatoes, then soft crackers, cheese, remaining tomatoes, cracker crumbs, and butter.

4. 4

   Bake in a hot oven for 50 minutes.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 91. The excerpt below is the record exactly as published.

Scallop of Tomatoes and Potatoes. — Season a pint of peeled and chopped tomatoes with salt, pepper and onion juice to suit the taste, and add enough potatoes to make a cupful when chopped fine. Butter a baking dish and sprinkle with bread crumbs and put in half of the tomatoes; then a layer of soft crackers, buttered and broken in coarse bits. Cover the crackers with two heaping tablespoonfuls of grated American cheese. Then add the remainder of the tomatoes, more cracker crumbs and bits of butter

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