Curried Tomatoes

Ingredients

• half an onion
• a large dessertspoonful of 'Empress' curry powder
• about 2 slices of minced apple
• a gill of rich gravy
• six small skinned ripe tomatoes
• a teaspoonful of lemon juice

Method

1. 1

   Chop the onion very small, and fry it in butter until cooked; then add the curry powder, minced apple, and gravy.

2. 2

   Stir the ingredients together, and allow them to simmer for 10 minutes.

3. 3

   Add the skinned ripe tomatoes, and just before serving, add the lemon juice.

4. 4

   The sauce should be thick enough to coat the tomatoes.

5. 5

   Serve with plainly boiled rice.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 91. The excerpt below is the record exactly as published.

Curried Tomatoes. Chop half an onion very small, and fry it in butter until cooked ; then add a large dessertspoonful of “ Empress ” curry powder, about 2 slices of minced apple, and a gill of rich gravy. Stir the ingredients all together, and allow them to simmer for 10 minutes. Add six small skinned ripe tomatoes, and, just before serving, a teaspoonful of lemon juice

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