vegetariannut-free
To Broil Tomatoes
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
- Select tomatoes not over ripe
- Season with salt
- sugar
- and pepper
- roll in fine bread crumbs
- dip in melted butter
Method
Wash, wipe, and slice the tomatoes in thick slices.
Season with salt, sugar, and pepper, roll in fine bread crumbs or in flour, dip in melted butter, and broil in a wire broiler over a clear fire.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 13. The excerpt below is the record exactly as published.
To Broil Tomatoes. — Select tomatoes not over ripe, wash, wipe, and slice in thick slices. Season with salt, sugar, and pepper, roll in fine bread crumbs, or in flour, dip in melted butter
Cook this with the app: pantry check, scaling, and the assistant.