Spanish Tomatoes
From Southern Recipes, 1913
Keeps nicely in the icebox and is good cold for breakfast with hominy.
Presented as published in 1913. 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 Southern Recipes (1913) by Laura Thornton Knowles, page 6. The excerpt below is the record exactly as published.
SPJNISH TOMATOES Cut up three large white onions, three bell peppers, and one ripe tomato. Melt a spoonful of butter in a frying pan and fry some of the tomatoes, peppers and onions, adding salt and pepper and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.