vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Canned Stewed Tomatoes
From The home cook book, 1905
Serves 4
If too thick, add a little water when reheating.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 110. The excerpt below is the record exactly as published.
CANNED STEWED TOMATOES Pour the contents of a quart can of tomatoes in a saunce- pan. Season with one full teaspoon of salt, one full teaspoon of sugar, and two dashes of pepper. Tomatoes vary as to acid. Taste as you season. They must not be at all sweet, merely a blending of all three seasonings. They require enough salt for a lively flavor, just enough pepper to taste after waiting a second, the right flavor not coming at once. Add one large tablespoon of butter. Set the saucepan on a cooler part of the stove, where in boiling the tomatoes will not stick to the bottom. Boil steadily, and slowly, half an hour, uncovered, stirring and watching carefully. At the end of that time put the saucepan in another with hot water in it. Add two slices of stale bread crust
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.