Corn and Tomatoes

Ingredients

• a pound of tomatoes
• butter
• salt
• pepper
• six ears of corn

Method

1. 1

   Peel and cut up tomatoes, put them in a pan with butter, salt, and pepper, and simmer gently till reduced to two-thirds.

2. 2

   Cut grains from cooked corn and stir into the tomatoes, then serve hot.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

buttered piedish, liberally sprinkled with bits of butter, grated cheese, and coralline pepper, and baked till of a pretty golden brown. This is known as Gnocchi alia Napolitana. If preferred, tomato puree or any good sauce or gravy may be used instead of the cheese, &c. If, however, the green corn in the ear be available, the following are some of the ways in which it may be utilised : Corn, Indian, to boil. — Choose short, thick ears, and strip off all but the inner layer of husk, turning this back to remove the “ silk ” from the corn and any bad grains ; then fold it back, tie it up at the top, put it in a large pan half full of boiling water, and boil steadily for fifteen to twenty minutes, according to the size of the ear ; now remove the strings, and serve very hot, with a boat of melted butter, Holland- aise sauce, or oiled butter, as you please. Or, remove the husks and silk from six young corn cobs, lay them in a pan with sufficient water to cover them, add a gill of milk, |-oz. of butter, and a small handful of salt, and cook for twenty minutes. Serve very hot in a napkin. N.B. — This last is the best way of cooking canned corn. grated. — Boil some corn by the first recipe, then grate off all the grains and heat over the fire with a little salt, white pepper, butter, and a spoonful or so of cream, and serve very hot. fritters. — Remove the grains from some cold boiled corn, mix these with good frying batter. VEGETABLES. drop the mixture by spoonfuls into hot fat, and fry to a golden brown. Drain, and serve dusted with fine’salt and coralline pepper. Corn, Indian, roasted. — Husk and silk the cobs as before, brush them over with butter, season them with salt and pepper, and lay them in a baking tin in front of and close to a clear hot fire ; let them toast till they are nicely browned, turning them now and again to ensure their colouring evenly, and serve very hot. and tomatoes. — Peel and cut up small a pound of tomatoes, put them into a pan with butter, salt, and pepper, and let them all simmer gently at the back of the range till they are reduced to two- thirds of their original bulk. Have ready six ears of corn

Cook this with the app: pantry check, scaling, and the assistant.