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Escaloped Tomatoes

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Escaloped Tomatoes

Escaloped Tomatoes

Ingredients

Directions

  1. Peel, and cut in slices rather thick; line a deep dish with the tomatoes and sprinkle bread crumbs thickly over them ; season with butter, pepper, salt and a little white sugar ; add another layer of tomatoes with the seasoning, and so on until the dish is full. Let the tomatoes be uppermost, with a bit of butter on each slice; dust with the breadcrumbs; cover the dish and let them bake for half an hour ; remove cover, and let them brown.

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 Chippewa Falls, Wis. Episcopal church. Ladies aid society. [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.

Photo for illustrative purposes only · Contact us to use it

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