Stewed Tomatoes
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.
Stewed Tomatoes. Put a can of toma- toes in a saucepan, with four ounces of butter, a little salt and pepper, a pinch of sugar, and two tablespoonfuls of bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.