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Tomato Toast
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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 Rural cook book (1907), page 144. The excerpt below is the record exactly as published.
Tomato Toast. — This can often be made from stewed or scalloped to- matoes left over from dinner; the extra juice from canned tomatoes which often makes them seem too watery, is useful for the toast. The tomato is simmered with the proper flavoring, strained through a sieve, and then thickened with flour and butter before being poured over the toast. If one wishes to makejnore of a dish, crisp fried bacon may be served with it, or a spoonful of minced ham or other cooked meat
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