Stewed Tomatoes

Ingredients

• half a dozen tomatoes
• a round tablespoonful of butter
• half a teaspoonful of salt
• a sprinkle of pepper
• two of three sprinkles of flour

Method

1. 1

   Pour boiling water over the tomatoes to take the skins off.

2. 2

   Peel and cut them up.

3. 3

   Put them into a saucepan with butter, salt, and pepper.

4. 4

   Stew for three quarters of an hour.

5. 5

   After half an hour, dredge and stir in flour or fine cracker crumbs until thickened.

As published

This recipe was extracted from The housekeeper's companion (1883), page 118. The excerpt below is the record exactly as published.

am two tablespoonfuls of butter, scald a teacupful of cream, or rich milk, stir the hot cream gradually to the butter, adding a heaping saltspoonful of salt. Do not mix these till the macaroni is ready to be taken up. Turn off all the water carefully from the macaroni, pour the butter and cream upon it in the kettle, and set it back on the fire to turn it over in the dressing. Then dish for the table. Tomatoes. — Stewed: Pour boiling water over them, to take the skins off. Peel them nicely and cut them up. Put them into a saucepan with a little butter, allow a round table- spoonful to half a dozen tomatoes; salt, half a teaspoonful to as many; and a sprinkle of pepper. Stew three quarters of an hour. As they boil, after cooking about half an hour, dredge over, and stir in, two of three sprinkles of flour

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