Tomatoes, Fried

Ingredients

• 4 large tomatoes
• 1 even teaspoonful salt
• Vg even teaspoonful pepper
• 1 heaping tablespoonful lard or drippings

Method

1. 1

   Wash and slice tomatoes, season with salt and pepper, dust with flour, dip in beaten egg, cover with breadcrumbs, fry until light brown on both sides, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 316. The excerpt below is the record exactly as published.

Tomatoes^ Fried. — Wash and wipe 4 large tomatoes, cut each one into 3 slices ; season with 1 even teaspoonful salt, Vg eveu tea- spoonful pepper, dust over with flour ; dip each slice separately into beaten egg, and cover with grated bread crumbs. Place a large frying pan with 1 heaping tablespoonful lard or drippings over the fire ; when hot, put in as many of the tomato slices as conveniently 472 VEGETABLES. will go in the pan without crowding; fry light brown on both sides ; remove them to a hot dish, and serve with fried or baked fish, or broiled or fried chops and steak. Tomato^ Sauted. — Place a deep frying pan over the fire with 2 ounces butter ; have the skins removed from 6 tomatoes, cut in halves and press each half gently in the hand to remove some of their moisture. Lay the tomatoes in the melted butter, sprinkle over 1 even teaspoonf ul seasoning salt, cover and cook 6 minutes ; then turn them over, cook 5 minutes longer without a cover. Serve on a hot dish. Tomatoes^ Stuifed. — Select 6 large ripe tomatoes, cut a thin slice from their blossom side, scoop out, and season the inside with 1 teaspoonf ul seasoning salt, equally distributed. Melt 1 ounce butter in a small saucepan, add 2 tablespoonf uls fine-chopped onion, cook 3 minutes ; then add 2 ounces fine-chopped fresh pork (or sausage meat) ; season with 1 even teaspoonf ul salt, Vs even teaspoonfal pepper

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