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Stewed Tomatoes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
A little grated bread may be used for thickening.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 34. The excerpt below is the record exactly as published.
Stewed Tomatoes. — Pour boiling water on them to loosen the skins ; peel and cut up, extracting all hard and unripe parts. Stew in a saucepan half an hour ; then add salt and pepper, a teaspoonful white sugar, and a tablespoonful butter
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