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M. E. Ludwig cookbook, 1910
Page 10
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Scalloped Tomatoes 1 c. tomatoes 1/16 tsp. pepper 1 tbsp. chopped onion 3/4 c. buttered crumbs 1/2 tsp. salt Stew tomatoes & seasoning uncovered for 15 min. slowly. Cover the bottom of the dish with buttered crumbs, put in the tomatoes & cover /c the rest of the crumbs. Bake 15 min. in moderate oven or until crumbs are brown. Apples 3/4 c. chopped or thinly sliced apples 2 tbsp. brown sugar 1/16 tsp. nutmeg " " cinnamon 1 c. buttered crumbs 1/2 tbsp. lemon juice 1 tbsp. water Prepare crumbs, omitting salt & pepper. Pare, core & chop apple. Mix sugar & spice arrange food in buttered dish according to general rules, putting 1/2 the spice on each layer of apples. Add lemon juice & water just before the Top layer of crums. A scalloped dish is a combination of cooked or uncooked material with water, milk or sauce covered 1/c buttered crumbs & put in the oven to reheat or cook materials & brown crumbs.
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Scalloped Tomatoes 1 c. tomatoes 1/16 tsp. pepper 1 tbsp. chopped onion 3/4 c. buttered crumbs 1/2 tsp. salt Stew tomatoes & seasoning uncovered for 15 min. slowly. Cover the bottom of the dish with buttered crumbs, put in the tomatoes & cover /c the rest of the crumbs. Bake 15 min. in moderate oven or until crumbs are brown. Apples 3/4 c. chopped or thinly sliced apples 2 tbsp. brown sugar 1/16 tsp. nutmeg " " cinnamon 1 c. buttered crumbs 1/2 tbsp. lemon juice 1 tbsp. water Prepare crumbs, omitting salt & pepper. Pare, core & chop apple. Mix sugar & spice arrange food in buttered dish according to general rules, putting 1/2 the spice on each layer of apples. Add lemon juice & water just before the Top layer of crums. A scalloped dish is a combination of cooked or uncooked material with water, milk or sauce covered 1/c buttered crumbs & put in the oven to reheat or cook materials & brown crumbs.
Szathmary Culinary Manuscripts and Cookbooks
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