Tomates a la Napolitaine
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 405. The excerpt below is the record exactly as published.
Tomates a la Napolitaine {Baked Tomatoes and Eggs). — Cut four large ripe but firm tomatoes in halves, remove the seeds, and place them, cut side upwards, in a saute-pan containing an ounce of oiled butter or an equal quantity of best olive oil. Season the tomatoes with salt and pepper
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