Tomato Pudding

Ingredients

• 8 to 10 ripe tomatoes
• thin slices of bacon
• breadcrumbs
• salt
• pepper
• grated nutmeg
• oiled butter

Method

1. 1

   Scald and peel the tomatoes, then slice them and range them in a buttered pudding basin with layers of thin slices of bacon and breadcrumbs.

2. 2

   Season each layer of tomato with salt, pepper, and grated nutmeg, and sprinkle over a little oiled butter between each layer of breadcrumbs.

3. 3

   Continue thus till the basin is filled; cover the top with slices of bread dipped in butter.

4. 4

   Cover with a cloth and boil the pudding for 2 hours.

5. 5

   Unmould onto a dish, and pour over a nicely-seasoned tomato sauce.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 91. The excerpt below is the record exactly as published.

Tomato Pudding. Scald and peel 8 to 10 ripe tomatoes, then slice them and range them in a buttered pudding basin with layers of thin slices of bacon and breadcrumbs. Season each layer of tomato witli salt, pepper, and grated nutmeg, and sprinkle over a little oiled butter

Cook this with the app: pantry check, scaling, and the assistant.