Stewed Tomatoes
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 54. The excerpt below is the record exactly as published.
Stew Tomatoes. Fill a wire basket and stand in boiling water one minute or until the tomato skins begin to crack, or drop them in boiling water and remove with a skimmer. Peel and slice into a porcelain or granite ware kettle. Cook without water from fifteen minutes to one hour according to taste. If very juicy add bread crumbs, or serve on slices of toasted bread or rolls. Season with nut butter
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