Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one side
- pepper
- salt
- vinegar
Directions
Put into an earthen baking dish a layer of cracker crumbs and small bits of butter; then a layer of toma- toes witha very little sugar sprinkled over them; then another layer of cracker crumbs seasoned with butter, and a layer of tomatoes, until your dish is full, with the cracker crumbs at the top; pour over all this a little water to moisten, and bake half an hour.
CORN AND TOMATOES,
Take equal quantities of green corn cut from the cob, and tomatoes sliced and peeled. Stew together half an hour; season with pepper, salt, and a very little sugar. Stew fifteen minutes longer, and stir in a great lump of butter. Five minutes later, pour out and serve,
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VEGETABLES. 125
STEWED TOMATOES,
Put ripe tomatoes into hot water and skin them; then throw them into an earthen stew pan, (a new tin will do, but not so good); cut up and let the tomatoes cook gently a few minutes; season with butter, pepper, salt, and serve. Or you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew tomatocs for a long time, but the flavor is finer if allowed to sim- mer but a few moments, just sufficient time to heat well
through. RAW TOMATOES.
Do not loosen skin with scalding water, It impairs the flavor and destroys the crispness. Pare with a keen knife, slice and lay in a glass dish. Season with pepper, salt, and vinegar, stirring a piece of ice rapidly around in the dressing before pouring it over the tomatoes, and setting the dish in the refrigerator until wanted. There ‘s no salad, excepting, perhaps, lettuce and cucumbers, that is more improved by the use of ice than tomatoes.
BAKED TOMATOES,
Wash, wipe and then cut in two; place them in a baking tin with the skin side down, and season with pepper and salt, and place in a hot oven ; take up care- fully when done, and put bits of butter on each piece of
tomato. FRIED TOMATOES.
Cut a large Feejce tomato in half, flour the cut side, heat very hot, and put the floured side down; when brown on one side, turn ;, when done, pour over a teacup of hot cream or rich milk.