Stewed Tomatoes

Ingredients

• two quarts of fresh tomatoes
• two ounces of butter
• two milk crackers
• one-half teaspoonful of pepper
• one-half teaspoonful of salt

Method

1. 1

   Boil tomatoes until skins crack, drain, rub through a colander, return to saucepan, stew for one hour, add butter, pepper, and salt, stir in crushed crackers before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

Stewed Tomatoes. — Provide : two quarts of fresh tomatoes, two ounces of butter, two milk crackers, one- half teaspoonf ul of pepper, one half teaspoonf ul of salt. Put the tomatoes into a saucepan two-thirds filled with boiling water and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a cullender, and when thoroughly drained, dry the bottom of the cullender and rub the tomatoes through it. Return them to the saucepan and let them stew slowly for one hour when the butter, pepper and salt must be added and just before serving stir in the crackers which must have been crushed fine with a rolling pin pre- paratory to using. Note — Canned tomatoes may be prepared also in this way except that having already been cooked in the process of canning they require only to be drained, made fine, and thoroughly heated. Sto'vred Celery. — Prepare: one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one-half teaspoonful of pepper

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