Breakfast
Tomato toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
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.
- Make a pint of well-seasoned tomato sauce.
- Toast crustless slices of bread;
- butter and dip each slice in hot, salted milk, then put the slices in layers in a pudding dish.
- Cover and set in the oven for ten minutes, then send to the table.
Historical transcription
Source method
- 1
Make a pint of well-seasoned tomato sauce. Toast crustless slices of bread; butter and dip each slice in hot, salted milk, then put the slices in layers in a pudding dish. Put a spoonful of tomato sauce on each layer, and when the dish is full, pour the remaining sauce over all. Cover and set in the oven for ten minutes, then send to the table. It will be found very good.
Nutrition pending
No invented nutrition numbers.
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