vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Tomatoes
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 114. The excerpt below is the record exactly as published.
STEWED TOMATOES. Mrs. F. D. Gray. Peel, slice and put a quart of tomatoes over the fire in a nickel-steel-plated or agate saucepan — never in tin. Stew fast twenty minutes. Season with a lump of butter rolled in flour, a teaspoonful of sugar, salt and pepper to taste, and two teaspoonfuls of onion juice
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