Tomato Gravy

Ingredients

• Heat to boiling one pint of strained stewed tomatoes
• thicken with a tablespoonful of flour
• if desired, a half cup of hot cream
• add salt

Method

1. 1

   Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoonful of flour rubbed smooth in a little water; add salt, and when thickened, if desired, a half cup of hot cream.

2. 2

   Boil together for a minute or two, and serve at once.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 55. The excerpt below is the record exactly as published.

Tomato Gravy. — Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoon- ful of flour rubbed smooth in a little water ; add salt, and when thickened, if desired, a half cup of hot cream

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