Stewed Tomatoes

Ingredients

• six or eight large tomatoes
• a teaspoonful of salt
• a saltspoonful of pepper
• a bit of butter, half as large as an egg
• a tablespoonful of grated bread or rolled crackers

Method

1. 1

   Pour boiling water over tomatoes, peel, squeeze out seeds and juice.

2. 2

   In a stewpan, combine with salt, pepper, butter, and bread.

3. 3

   Cover and cook for nearly an hour, shaking occasionally.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 52. The excerpt below is the record exactly as published.

STEWED TOMATOES. Poor boiling water over six or eight large tomatoes, or a greater number of smaller ones; let them remain for a few minutes, then peel off the skins, squeeze out the seeds, and some of the juice, by pressing them gently in the hand ; put them in a well-tinned Btewpan, with a teaspoonful of salt, a saltspoonfal of pepper, a bit of batter, half as large as an egg, and a tablespoonfnl of grated bread or rolled crackers

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