Tomatoes, Sauted

Ingredients

• 6 tomatoes
• 2 ounces butter
• 1 even teaspoonful seasoning salt

Method

1. 1

   Melt butter in a frying pan, add halved tomatoes, sprinkle with salt, cover and cook for 6 minutes, turn and cook for 5 minutes longer without cover, then 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, Stewed. — Place 8 medium-sized tomatoes in a bowl, cover with boiling water, then remove the skins ; cut the tomatoes into quarters, and place in a saucepan over the fire ; add 1 teaspoonful salt, Y4 teaspoonf ul white pepper, 1 tablespoonful sugar, Yt ounce butter, cook 20 minutes, and serve. If too thin add 1 teaspoonful cornstarch dissolved in a little cold water, cook a few minutes ; then serve. 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 sal

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