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Canned Tomatoes
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 195. The excerpt below is the record exactly as published.
Canned tomatoes can be prepared in the same manner. TOMATO TOAST. —Scald and peel nice, fresh tomatoes, and stew till tender— about ^ to | hour; season with butter, salt, pepper and a little sugar. Take as many slices of bread as needed for the family, toast well, butter, and arrange in layers in a deep dish with some of the stewed tomatoes on each slice; cover and serve at once. CANNED TOMATOES — These are nice stewed and baked in alternate layers with boiled rice, or boiled macaroni, seasoning the layers with butter, popper
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