Scalloped Tomatoes
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.
Scalloped Tomatoes. — Take a pint of stewed tomatoes, which have been rubbed through a col- ander, thicken with one and one-fourth cups of lightly picked crumbs of Graham or whole-wheat bread, or a sufficient quantity to make it quite thick; add salt if desired, and a half cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.