vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Tomatoes (Tomates etuvees)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 423. The excerpt below is the record exactly as published.
Stewed Tomatoes ( Tomates etuvees) If the tomatoes are fresh, put in hot water, remove the skin, cut in quarters. Put in a saucepan with their own liquid, pepper, and salt; let stew about fifteen minutes. When ready to serve, add some butter and dish up in a vegetable dish. Serve with any kind of meat. Stewed Tomatoes with Bread ( Tomates etuvees, au Pain) [See recipe: Stewed Tomatoes.] When the tomatoes are beginning to boil, add to one quart of them one cup fresh bread crumbs, some pepper and salt
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