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Scalloped Corn and Tomatoes
From The Cook County cook book, 1912
Serves 1
Serve in the same dish in which it was baked.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.
SCALLOPED CORN AND TOMATOES.— In a well-buttered baking-dish put alternate layers of peeled and sliced tomatoes, scraped corn, bread crumbs, salt and pepper, and a little butter
Cook this with the app: pantry check, scaling, and the assistant.