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Rich Baked Sliced Tomatoes

From an old cookbook · modernised transcription
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Rich Baked Sliced Tomatoes

Ingredients

Directions

  1. Cut tomatoes that are not too ripe into thick slices (halves if thin), sprinkle with salt, chopped onion and garlic if liked, and pour a little melted butter over. Bake. After laying slices of tomato on to rounds of toast, add butter and flour to liquid in pan, then a little cream; boil up and pour around tomatoes on toast.

  2. Oil and nut milk or cream may be used instead of butter and dairy cream.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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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