Stewed Tomatoes
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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 Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 7. The excerpt below is the record exactly as published.
Stewed Tomatoes Apple Pie CHOPS 6 lamb or pork chops 1. Rub hot frying pan with a little fat. 2. Put chops into hot frying pan. 3. When under surface is seared, turn and sear other side. 4. Cook lamb chops 6 to 10 minutes and pork chops 20 minutes to i/o hour. 5. When done, sprinkle w^ith salt on one side. 6. Remove to hot platter and season other side. POTATOES au GRATIN (See Page 17) STEWED TOMATOES 6 medium tomatoes 1 T. fat 1 t. salt
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