Stewed Tomatoes (Portuguese way)
From Harper's cook book encyclopædia, 1902
Serves 4
Time to stew tomatoes is about one hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 493. The excerpt below is the record exactly as published.
half a dozen ripe toma- toes, season with pepper and salt, and put little pieces of butter here and there upon them. Mince two onions finely, sprinkle them over the tomatoes, cover the saucepan closely, and steam them for a quarter of an hour. Afterwards pour a quarter of a pint of good brown gravy over them, stir frequently, and let them simmer gently until done enough. Have ready % lb. of freshly boiled rice
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