Spanish Tomatoes

Ingredients

• Peel three large tomatoes.
• add one half cup of cold water.
• Remove the corn from two ears of green corn.
• add one half small green pepper chopped fine.
• one fourth cup of celery cut into small pieces.
• add three tablespoons of butter.
• one half teaspoon salt.
• and one eighth teaspoon pepper.

Method

1. 1

   Peel three large tomatoes and cut into slices.

2. 2

   Place in a stewpan, add one half cup of cold water.

3. 3

   Add the corn, green pepper, and celery.

4. 4

   Boil 20 minutes, add butter, salt, and pepper.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 22. The excerpt below is the record exactly as published.

Spanish Tomatoes. — Peel three large tomatoes and cut into slices. Place in a stewpan, add one half cup of cold water. Remove the corn from two ears of green corn and add to the tomatoes. Add one half small green pepper chopped fine, one fourth cup of celery cut into small pieces. Boil 20 minutes, add three tablespoons of but- ter, one half teaspoon salt, and one eighth teaspoon pepper.

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