Stewed Tomatoes

Ingredients

• two quarts of fresh tomatoes
• two ounces of butter
• two milk biscuits
• one half teaspoonful of pepper
• one half teaspoonful of salt

Method

1. 1

   Boil tomatoes in water until skins crack.

2. 2

   Drain and rub through a colander.

3. 3

   Return to saucepan, stew for one hour, then add butter, pepper, and salt.

4. 4

   Stir in crushed biscuits just before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

STEWED TOMATOES — BOILED BEETS. 115 Melt the butter, season it with the cayenne and pepper, and pour it over all just before serving. NOTE.— String beans are sometimes served cut in small squares and with a sauce of melted butter and milk, seasoned with salt and pepper. Stewed Tomatoes. — Provide : two quarts of fresh toma- toes, two ounces of butter, two milk biscuits, one half tea- spoonful of pepper, one half tea-spoonful of salt. Put the tomatoes into a sauce-pan 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 colander, and when thoroughly drained, dry the bottom of the colander and rub the tomatoes through it. Return them to the sauce-pan, and let them stew slowly for one hour, when the butter, pepper, and salt must be added ; and just before serving stir in the biscuit, which must have been crushed fine with a rolling-pin preparatory 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 tea-spoonful of peppe

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