Stewed Tomatoes

Ingredients

• a dozen sound ripe tomatoes
• a tablespoonful of butter
• salt
• pepper
• a teaspoonful of sugar
• one onion
• as much green corn as there are tomatoes

Method

1. 1

   Pour boiling water over tomatoes, peel, slice, and stew for 20 minutes.

2. 2

   Add butter, salt, and pepper.

3. 3

   Optionally thicken with grated bread or add onion and corn.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 129. The excerpt below is the record exactly as published.

STEWED TOMATOES. Pour boiling water over a dozen sound ripe tomatoes ; let them remain for a few moments ; then peel off the skins, slice them and put them over the fire in a well-lined tin or granite-ware saucepan. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste ; let them stew fifteen minutes longer and serve hot. Some prefer to thicken tomatoes with a little grated bread, adding a teaspoonful of sugar ; and others who like the flavor of onion chop up one and add while stewing ; then again, some add as much green corn as there are tomatoes

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