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Julian Booker Thompson recipe and travel book, 1898
Page 40
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Scalloped Tomatoes. Pare & slice - scatter fine crumbs in the bottom of a baking dish; cover with slices of tomatoes, seasoned with sugar pepper, salt & butter, cover with crumbs then with tomatoes; fill the dish in this order - Covering all with crumbs with bits of butter. Bake, covered, half an hour, and brown.
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Scalloped Tomatoes. Pare & slice - scatter fine crumbs in the bottom of a baking dish; cover with slices of tomatoes, seasoned with sugar pepper, salt & butter, cover with crumbs then with tomatoes; fill the dish in this order - Covering all with crumbs with bits of butter. Bake, covered, half an hour, and brown.
Szathmary Culinary Manuscripts and Cookbooks
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