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Stewed Tomatoes
From Miss Parloa's kitchen companion, 1887
Serves 4
Cooking time varies; some prefer shorter cooking, while others stew for two hours.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.
two table-spoonfuls of butter and one generous table-spoonful of flour ; and when the milk begins to boil, stir this cream into it. Continue the stirring until the sauce is smooth. Season with salt and pepper, and boil up once. 512 MISS PABLO A'S KITCHEN COMPANION. *Escaloped Onions. Prepare the onions just as if they were to be served as creamed onions. Put them into an escalop dish before pouring the sauce over them, and after sprinkling them with a small cupful of bread crumbs, bake in a moderate oven for twenty minutes. By some people it may be considered as an improve- ment to use a table-spoonful of grated cheese with the crumbs. Stuffed Onions. Boil six large onions gently for an hour in clear water in plenty. At the end of the stated time remove the onions from the water, and with a sharp knife cut a piece from the centre of each. Mix together two table- spoonfuls of fine-chopped ham, three of bread crumbs, one of butter, three of inilk or cream, one egg, half a teaspoonful of salt, and a grain of cayenne. Fill with this mixture the spaces made in the onions. Sprinkle with dry crumbs, and put half a teaspoonful of butter on top of each onion. Place on brown earthen plates, and bake slowly for an hour. Serve with cream sauce. Spanish onions are especially delicious prepared in this manner. * Stewed Tomatoes. Pare ripe tomatoes, and then cut them into small pieces. Put them in a stew-pan, and simmer for half an hour. At the end of that time add, for each quart, a teaspoonful of salt, one-fourth of a teaspoonful of pepper
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