Dinner
Broiled ripe tomatoes (No. 1)
Marion Harland’s original method for Broiled ripe tomatoes (No. 1), 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
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- Cut large, firm tomatoes into half-inch slices, sprinkle with salt and pepper and dip in fine bread crumbs.
- Spread with soft butter and serve at once.
Historical transcription
Source method
- 1
Cut large, firm tomatoes into half-inch slices, sprinkle with salt and pepper and dip in fine bread crumbs. Put into a greased broiler and broil over a clear fire until heated thoroughly. Spread with soft butter and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.