Baked Tomatoes
Recipe No. 642 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 642 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Tomatoes — 3 to 4 No. 10 cans
- Bread, cubed — 2 pounds (4 No. 56 dippers)
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — as needed
- Sugar, granulated — 8 ounces (¼ No. 56 dipper)
- Butter — 1 pound (½ No. 56 dipper)
Directions
- Heat tomatoes in the liquid from the can.
- Combine tomatoes, bread, salt, pepper and sugar. Place in baking pans; place small pieces of butter on top of tomatoes.
- Bake in moderate oven (375° F.) 30 to 45 minutes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tomatoes — scale to taste (3 to 4 No. 10 cans) Bread, cubed — 2½ oz Salt — about 1 tsp Pepper — to taste Sugar, granulated — ⅔ oz Butter — 1¼ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 642, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.