Scalloped Tomato

Ingredients

• 1 c stale bread crumbs
• J c boiling water
• J tb butter
• i c cold water
• salt and pepper
• Medium-sized firm tomato

Method

1. 1

   1.

2. 2

   Place the tomato in the pan and pour boiling water over it.

3. 3

   Let it stand one minute.

4. 4

   2.

5. 5

   Drain off the hot water and cover with cold water.

6. 6

   3.

7. 7

   Remove the skin.

8. 8

   4.

9. 9

   Roll the bread crumbs.

10. 10

    5.

11. 11

    Melt the butter in the omelet pan.

12. 12

    6.

13. 13

    Add the bread crumbs.

14. 14

    7.

15. 15

    Cover the bottom of the baking dish with a layer of bread crumbs.

16. 16

    8.

17. 17

    Cut the tomato into slices.

18. 18

    9.

19. 19

    Place a slice of tomato on the bread crumbs.

20. 20

    10.

21. 21

    Season and dot with butter.

22. 22

    11.

23. 23

    Alternate layers of tomato and bread crumbs, seasoning each slice.

24. 24

    12.

25. 25

    Bake until crumbs are browned.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.

Scalloped Tomato Materials used: Medium-sized firm tomato 1 c stale bread crumbs J c boiling water J tb butter i c cold water salt and pepper

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