Scalloped Tomatoes
From A simple course in home economics for rural schools, 1916
A layer of buttered crumbs on top adds to the attractiveness of the dish.
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 59. The excerpt below is the record exactly as published.
Scalloped Tomatoes and Rice With Cheese Arrange layers of Rice — cooked 154 Bulletin of the University of Texas Cheese — grated. Tomatoes — seasoned with salt, pepper, and butter. Cover top layer with buttered crumbs. Bake about 20 m. Scalloped Tomatoes 1 qt. tomatoes — seasoned 1 C. pecan nut meats— chopped. 1 C. buttered bread crumbs
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