Scalloped Tomatoes
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 132. The excerpt below is the record exactly as published.
SCALLOPED TOMATOES— Arrange 2% cups (1 can) of DEL MONTE Canned Tomatoes in alternate layers with 1^^ cups of crumbs in a greased baking dish, sprinkle each layer with salt, pepper, and a little sugar or com sirup, dot the top layer of crumbs with bits of butter substitute, pour 1 tablespoon of Wor- cestershire sauc
Cook this with the app: pantry check, scaling, and the assistant.