Stewed Tomatoes
From Cookery book and general axioms for plain cookery, 1890
Tinned tomatoes are very good and much cheaper, but do not need the addition of the stock, as there is usually plenty of liquid with them.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 41. The excerpt below is the record exactly as published.
STEWED TOMATOES. Ingredients : — 1 lb. fresh tomatoes. ~ gill of hot stock or water. k teaspoonful of sugar, or to taste. A small piece of butter. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.