Celery and Tomato
From A practical cook and text book for general use, 1896
Use fresh tomatoes for better flavor.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 65. The excerpt below is the record exactly as published.
Celery and Tomato. Chop or grate the celery using one cup to one quart of fresh or canned tomatoes. Stew or steam the celery in a very little water until nearly done, then add the tomato and cook fifteen or twenty minutes. Thicken with bread crumbs
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