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Stewed Tomatoes
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. F. M. Farwell, Chicago, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 291. The excerpt below is the record exactly as published.
STEWED TOMATOES.— Put ripe tomatoes into hot water, and skin them, then throw them into an earthen stewpan, cut up and let tomatoes cook gently for a few minutes, season with but- ter, pepper and salt, and serve. Bread crumbs and sugar may be added to the tomatoes, if preferred. Some people stew tomatoes for a long time, but the flavor is finer if allowed to simmer for a few minutes, just sufficient time to heat well through. — Mrs. F. M. Farwell, 5413 East End Ave., Chicago, 111. _ , TURNIPS AND CARROTS.— Cook separately diced carrots and turnips, then mix, and season with salt, pepper, butter
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