Stewed Tomatoes

Ingredients

• Peel and slice a quart of fine ripe tomatoes
• add a good-sized lump of butter
• two teaspoonfuls of sugar
• a little salt and pepper
• half a teacupful of stale breadcrumbs

Method

1. 1

   Peel and slice tomatoes, stew, then add butter, salt, pepper, sugar, and breadcrumbs.

2. 2

   Cook thoroughly, stirring often.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 41. The excerpt below is the record exactly as published.

two teaspoonfuls of sugar, half a teaspoonful of salt, a sprinkle of pepper, 104 STEWED TOMATOES. half a teacupful each of vinegar and water ; put on the back of the stove to simmer, and stir in a scant teaspoonful of flour made smooth with water ; when boiled, pour over the cabbage. This is a favorite dressing. — Commercial Gazette , Cincinnati, O. ( By per.) Stewed Tomatoes. Peel and slice a quart of fine ripe tomatoes. Put on to stew, and when nearly done add a good-sized lump of butter, a little salt and pepper, two teaspoon- fuls of sugar, and half a teacupful of stale bread- crumb

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