Oh wow! For all those tomatoes that will be here in a couple of weeks...

D

dawnnys

Well-known member
Here's one that caught my eye:

NO. 87. DEVILED TOMATOES

4 large, firm tomatoes cut into thick slices

1 tablespoon mushroom ketchup

1/4 teaspoon dry mustard

1 tablespoon vinegar

1/2 teaspoon onion juice

1 scant tablespoon sugar

1 bay leaf

1/2 teaspoon salt

1/8 teaspoon paprika

Mix all the above ingredients; put two tablespoons cotton cooking oil, butter, or lard into a frying pan, add mixture of seasoning, and when hot put in the tomatoes, and cook until tender; serve hot.

http://plantanswers.tamu.edu/recipes/carvertomato.html

 
there are some unusual ingredients in the recipes. does anyone know what...

mushroom ketchup is? and how about one "gill" of thick cream?

the recipes sure are interesting reading.


NO. 17. TOMATOES WITH CREAM DRESSING

Take the required number of nice, smooth, ripe tomatoes; remove the skins; make a hollow at each stem end; stand on ice until thoroughly chilled. For the dressing allow to the yolks of three hardboiled eggs, one raw yolk, one tablespoon of melted butter, two tablespoons vinegar, one gill of thick cream, one-half teaspoon of pepper. Mash the boiled yolks until fine, then work them smooth with the raw yolk; add the pepper and melted butter; salt to taste; then little by little add the cream, working and mixing all the time; lastly stir in the vinegar; blend thoroughly. Drop a spoonful into the hollow of every tomato, and serve on a crisp lettuce leaf.

 
Thanks rvb, I looked for the gill description but didn't see one. These are old recipes, kinda...

interesting to read through. Not the same old-same old.

 
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