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Panned Tomatoes

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Panned Tomatoes

Ingredients

Directions

  1. Butter a baking dish and slice a layer of tomatoes into it, a layer of thinly-sliced onions, and buttered biscuit on top of onions. Season with salt and pepper and a little sprinkling of sugar. Fill the dish in this way, and bake until nicely browned in a moderate oven.

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 Colville, Jessie Henderson. [from old catalog]. 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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