Scalloped Tomatoes

Ingredients

• 1 pint tomatoes
• 1 tablespoon sugar
• 1 pint bread crumbs
• 2 teaspoons salt
• 2 tablespoons butter
• 1 saltspoon pepper

Method

1. 1

   Butter a baking dish and in it put alternate layers of tomatoes and bread crumbs, seasoning each layer of crumbs and covering it with small pieces of butter.

2. 2

   Have a layer of crumbs on the top.

3. 3

   If fresh tomatoes are used bake one hour, if canned, a half hour.

4. 4

   If the crumbs begin to brown too quickly cover the dish with a tin plate.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 62. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES 1 pint tomatoes 1 tablespoon sugar 1 pint bread crumbs 2 teaspoons salt 2 tablespoons butter 1 saltspoon pepper

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