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Scalloped Tomatoes
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 31. The excerpt below is the record exactly as published.
SCALLOPED TOMATOES BREAD AND BUTTER COTTAGE CHEESE TEA Scalloped Tomatoes Drain the Hquid from a can of tomatoes and reserve. Cover the bottom of a baking dish with a layer of the solid tomatoes. Over this sprinkle salt and pepper and dots of butter, using about i T butter for each layer
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