Stewed Tomatoes
From The English-Chinese cookery book, 1890
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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 32. The excerpt below is the record exactly as published.
STEWED TOMATOES. POUR boiling water over the ripe tomatoes. Let them stand in it five minutes, and then peel off the skins ; cut them into slices, and put in a stewpan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two minutes before dishing stir in one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.