Scalloped Tomatoes

Name: Scalloped Tomatoes
Yield: 2 servings
Ingredients: Season one quart of tomatoes; one-half cup of sugar; salt; pepper; a few drops of onion juice; Butter a deep baking dish; sprinkle over it a layer of bread crumbs; put in a layer of tomatoes; Dot with bits of butter; then bread crumbs; tomatoes, and so on until the dish is full; Moisten with sweet cream

From The complete cook book, 1900

Serves 2

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES. Season one quart of tomatoes with salt and pepper to taste, one-half cup of sugar and a few drops of onion juice. Butter a deep baking dish and sprinkle over it a layer of bread crumbs and put in a layer of tomatoes. Dot with bits of butter; then bread crumbs, tomatoes, and so on until the dish is full, having the bread crumbs on top. Moisten with sweet cream

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