Stewed Tomatoes

Ingredients

• about a quart of tomatoes
• a tablespoon of butter
• salt
• pepper
• one heap- ing tablespoon of rolled crackers

Method

1. 1

   Scald tomatoes, peel, and cut out hard parts.

2. 2

   Cook in a saucepan with butter, salt, and pepper for thirty minutes.

3. 3

   Serve over rolled crackers.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 48. The excerpt below is the record exactly as published.

Stewed Tomatoes. Scald them by pouring boiling water on them, let stand for five minutes, pour it off, peel them, cut out the hard stem end and hard cores, as you slice them. Cook them in a granite or a porcelain lined sauce- pan, put to about a quart of tomatoes a tablespoon of butter, salt and pepper (they do not bear much salt) stew thirty minutes or more and pour on to one heap- ing tablespoon of rolled crackers

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