Tomatoes and Mushrooms
From The national course in home economics, 1917
Serves 3
Recipe attributed to H. F. J.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 138. The excerpt below is the record exactly as published.
TOMATOES AND MUSHROOMS. One pint of cooked tomatoes, one-half pint of mushrooms, one table- spoonful of bread-crumbs, one tablespoonful of butter, pepper, salt and buttered toast
Cook this with the app: pantry check, scaling, and the assistant.