Scalloped Tomatoes
From High-Street cook book, 1885
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 12. The excerpt below is the record exactly as published.
teen tomatoes, some bread-crumbs. a little butter, pepper, and salt. Bake the tomatoes whole, then scoop out a small hole at the top; fry the bread- crumbs, and till the holes with this as high as possible; then brown the toma- toes in the oven, and take care the skin does not break. Time, twenty-five min- utes; sufficient for nine persons. Season- able in August, September, and October. 43. Scalloped Tomatoes. Cook macaroni soft ; place in an earthen dish first a layer of macaroni, then toma- toes, seasoning the tomatoes with pep- per, salt, and adding butter
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