Stewed Tomatoes
From Scientific cooking with scientific methods, 1911
Serves 4
This is very nice to serve with meat or fish, and is fine to use for macaroni or spaghetti.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 82. The excerpt below is the record exactly as published.
Stewed Tomatoes a la Spanish. 1 green pepper. 1 quart pared tomatoes, 1 onion, cut fine. cut into small pieces. 2 tablespoons butter. 1 tablespoon sugar. 2 tablespoons flour. Dash cayenne. Salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.