Tomatoes, Baked

Ingredients

• a little knob of butter
• a quarter saltspoonful of salt
• two teaspoonfuls of flour
• butter the size of an egg

Method

1. 1

   Scald and skin the tomatoes, cut a hole in the top, and fill with a knob of butter mixed with salt and pepper.

2. 2

   Place in a dripping-pan with butter and flour, and bake until tender and brown.

3. 3

   Stir the juice and serve.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 72. The excerpt below is the record exactly as published.

Tomatoes, Baked. — Scald them ; skin them ; cut a hole in the top and put in it a little knob of butter in which you have worked a quarter saltspoonful of salt and a little pepper ; set them in a dripping-pan ; put in it butter the size of an egg, and two teaspoonfuls of flour

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