Dinner
Broiled green tomatoes
Marion Harland’s original method for Broiled green tomatoes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes.
- Transfer the slices carefully to a fine wire broiler and cook to a delicate brown.
- When done, sprinkle with salt and pepper, lay on slices of crisp toast and pour a white sauce over and around all.
Historical transcription
Source method
- 1
Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes. Transfer the slices carefully to a fine wire broiler and cook to a delicate brown. When done, sprinkle with salt and pepper, lay on slices of crisp toast and pour a white sauce over and around all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.