Stewed Tomatoes
From My mother's cook book, 1902
Canned tomatoes may be prepared similarly, requiring only to be drained and heated.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.
Stewed Tomatoes. — Provide : two quarts of fresh tomatoes, two ounces of butter, two milk crackers, one- half teaspoonful of pepper, one half teaspoonf ul of salt. Put the tomatoes into a saucepan two-thirds filled with boiling water and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a cullender, and when thoroughly drained, dry the bottom of the cullender and rub the tomatoes through it. Return them to the saucepan and let them stew slowly for one hour when the butter, pepper and salt must be added and just before serving stir in the crackers which must have been crushed fine with a rolling pin pre- paratory to using. Note — ^Canned tomatoes may be prepared also in this way except that having already been cooked in the process of canning they require only to be drained, made fine, and thoroughly heated. Stewed Celery. — Prepare : one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one-half teaspoonful of pepper
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