Scalloped Tomatoes
Recipe No. 645 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. 645 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* — 4 No. 10 cans
- Sugar, granulated — 6 ounces (¼ mess kit cup)
- Salt — 1½ ounces (3 mess kit spoons)
- Pepper — as needed
- Flour, sifted — 6 ounces (½ mess kit cup)
- Onions, chopped — 4 ounces (¼ No. 56 dipper)
- Bread, chopped — 3 pounds (6 No. 56 dippers)
- Butter, melted — 1 pound (½ No. 56 dipper)
Directions
- Combine tomatoes, sugar, salt, pepper, flour and onions; mix well.
- Pour melted butter over crumbs.
- Arrange alternate layers of tomato mixture and crumbs in well greased baking pans, finishing with crumbs.
- Bake in moderate oven (375° F.) 30 to 40 minutes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tomatoes — 1 qt Sugar, granulated — ½ oz Salt — about ¾ tsp Pepper — to taste Flour, sifted — ½ oz Onions, chopped — about 2 tsp Bread, chopped — 3¾ oz Butter, melted — 1¼ oz
30 pounds cooked fresh tomatoes may be substituted for the 4 No. 10 cans tomatoes.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 645, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.