Stewed Tomatoes

Ingredients

• 6 large tomatoes
• 1 teaspoonful of salt
• 1 teaspoonful of sugar
• 1 pinch soda
• 3 shakes of pepper
• Butter as large as an English walnut

Method

1. 1

   Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning, the soda mixed in a teaspoonful of water before it is put in.

2. 2

   Simmer twenty minutes, stirring till it is smooth, and last put in half a cup of bread or cracker crumbs, or a cup of toast, cut into small bits.

3. 3

   Serve in a hot, covered dish.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 29. The excerpt below is the record exactly as published.

Stewed Tomatoes 6 large tomatoes. 1 teaspoonful of salt. 1 teaspoonful of sugar. 1 pinch soda. 3 shakes of pepper. Butter as large as an English walnut

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