Stewed Tomatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 4
While the tomatoes will be ready with 0.5 hour’s cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling.
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 80. The excerpt below is the record exactly as published.
Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee *Stewed Tomatoes—1 can tomatoes, 2 tablespoons Crisco,1 cup breadcrumbs, seasoning salt, pepper and paprika
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