Scalloped Tomatoes

Ingredients

• a layer of breadcrumbs
• small pieces of butter
• pepper to taste
• salt to taste
• layer of the sliced tomatoes

Method

1. 1

   Peel the tomatoes and cut them into very thin slices.

2. 2

   Butter one or more scallop-tins, put a layer of breadcrumbs at the bottom, with small pieces of butter on top, then a layer of sliced tomatoes, and repeat until the tin is filled.

3. 3

   The top layer should be breadcrumbs with butter.

4. 4

   Sprinkle in pepper and salt to taste.

5. 5

   Bake in a hot oven for about half an hour, or until nicely browned.

6. 6

   Serve in the tins on a napkin.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 22. The excerpt below is the record exactly as published.

a layer of breadcrumbs at the bottom of the tin, with small pieces of butter on the top, then a layer of the sliced tomatoes, then breadcrumbs with the butter again, and so * They sought green salctds, which they bade them eat^ A sovereign remedy for inward heat * Dryden. 92 A ENTRIES. * Dishes alike delightful and digestible.* Leigh Hunt. on until the tin is filled up. The top layer should be of breadcrumbs, with the small pieces of butter. Sprinkle in pepper and salt to taste

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