Stewed Tomatoes

Ingredients

• 12 peeled tomatoes
• bread crumbs
• salt
• pepper
• butter
• a cooked onion
• Add eggs before done.

Method

1. 1

   Pour boiling water over the peeled tomatoes, cut them into a stew-pan with bread crumbs, salt, pepper, butter, and a cooked onion.

2. 2

   Simmer long and add eggs before done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 489. The excerpt below is the record exactly as published.

salt, pepper, and mustard. — — Or, the cheese may be mixed with butter, yolk of egg, well mixed, browned in a Dutch oven spread upon toast. TOAST and WATER.— Take a thin slice of bread, and toast it on both sides, until it is browned all over, not burnt ; put it into a jug, and pom- water over It from the tea kettle. Let the water be In a boiling state. Cover the jug and let it cooL TOBACCO, British Herb. — This is made of coltsfoot and plantain leaves, with a smaller portion of sage, thyme, eyebright, rosemary, wood be- tony, and yarrow. TOFFY.— Butter, 2J ozs. ; sugar, 1 lb. ; melt and stir over the fire till it comes to the crackled degree. The addition of a little lemon juice greatly improves it. Some add ginger. A nice toffy may be made as above, not boiled so much, by the addition of well strain- ed jelly, as apricot, currant, raspberry, strawberry, &c. Everton Toffy requires more but- ter. Some mix with the above Toffy blanched Almonds. See page 175. TOFFY. — To 1 lb. of raw sugar add 2 ozs. of butter. When boiled to the crackled degree, grain it, and pom it out in square tins, either oiled or buttered. TOLU LOZENGES. — They are good for Coughs. — Powdered sugar, 5 ozs. ; cream of tartar, \ oz. ; tincture of balsam of tolu, 1 £ dr. Mix well, and form into lozenges with 10 drops of laudanum, and a solution of gum 3xa.bic. TOMATO SAUCE.— Take 12 tomatoes, very red and ripe ; take off the stalks, take out the seeds, and press out the water. Put the expressed toma- toes into a stewpan with i| oz. of butter, a bay leaf, and a little thyme ; put it up- on a moderate fire ; stir it into a pulp ; put into it a good cullis, or the top of broth, which will be better. Rub it through a sieve, and put it into a stewpan with 2 spoonfuls of cullis : put in a little salt and cayenne. TOMATO SAUCE.— Proceed as above with the seeds and water. Put them into a stewpan, with salt and cay- enne, and 3 table-spoonfuls of beef gravy. Set them on a slow stove for an horn, or till properly melted. Strain, and add a little good stock, and simmer a few minutes. TOMATOES, Stewed. — Pom boiling water over 12 peeled tomatoes ; cut them into a stew-pan, with bread crumbs, salt, pepper, butter, and a cooked onion. Simmer long. Add eggs before done.

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