Stewed Tomatoes
From The school kitchen textbook, 1915
The fish gives a new flavor and is very appetizing.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.
Stewed Tomatoes Empty a quart can of tomatoes into a granite pan having a broad surface, and put them over the fire. Add a two inch bit of a salt codfish and let them simmer until tender and well broken up. Mash and cut it frequently with a wooden spoon. When done add one or two tablespoons of sugar according to the acidity of the tomato, and two tablespoons of butter and a few slivers of canned red pepper, or lacking this use a dash of cayenne
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