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Curried Tomatoes

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
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Curried Tomatoes

Ingredients

Directions

  1. Cut tomatoes in halves. Put them in a granite pan. Sprinkle with salt and pepper and place a tea- spoonful of butter on each one. Let them cook till soft, but not to lose their shape. Remove on a hot dish surrounded with curry sauce.

  2. VEGETABLES. 157

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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