Tomatoes a la Creme

Ingredients

• one can of tomatoes
• two tablespoons of butter
• a cup and a half of cream
• a dessertspoon of flour
• season with salt
• season with pepper

Method

1. 1

   Stir tomatoes until smooth, season with salt and pepper, add butter, and just before removing from fire, stir in cream mixed with flour.

2. 2

   Do not boil after adding flour; serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 130. The excerpt below is the record exactly as published.

two tablespoons butter and a few tablespoons of cream; then let cool and roll into balls, sprinkling with crushed vermicelli; drop into hot lard and fry a light brown. Sweet Potatoes (Baked or Sliced) Steam until done, remove skin carefully and cut in slices an inch thick, and pour over them a syrup made of butter and sugar of equal parts; serve when hot. Baked — Wash and dry the potatoes, place in moderate oven and allow to bake thirty minutes. Cold boiled sweet potatoes are delicious fried in slices. * Tomatoes a la Creme Take one can of tomatoes, stir until perfectly smooth; season with salt and pepper, add two tablespoons butter; just before taking from fire, stir in a cup and a half of cream mixed with a dessertspoon flour. Do not let boil after flour has been put in; serve when hot. Scalloped Tomatoes Have ready bread crumbs, select ripe tomatoes, slice and place in dish, alternate layers of tomatoes, salt, pepper, butter and bread crumbs and a little sugar. Bake for about one hour in a moderate oven. When using fresh tomatoes, always boil before scalloping. Stewed Tomatoes After skinning tomatoes, place in stewpan and allow to cook fifteen minutes slowly, then season with salt, pepper and butter, and a little sugar, then cook again for fifteen minutes; thicken if desired. Tomatoes should always be boiled one-half hour before using, whether they be canned or raw. Vegetables 255 Baked Tomatoes Take about six tomatoes, cut off top, remove pulp and seeds; then take one and a half cups bread crumbs, one onion chopped fine, two tablespoons butter, season with salt and pepper; mix well together; fill cells of each piece with this dressing. Place on tops, tieing if necessary, then place in pan with a little butter and a cup of water ; bake in a moderate oven until soft ; serve on hot dish. Broiled Tomatoes Wash and wipe dry large, firm tomatoes; put on hot gridiron. If you haven't a coal range, place in broiling oven under gas with top side up; while browning, turn constantly. Place on hot dish and serve at once, seasoning with melted butter, pepper and salt. Fried Tomatoes Cut in slices about one inch thick after peeling, dip each slice in flour, then into beaten egg, season with salt and pepper, and fry in hot dripping. Serve with a little warm cream if desired. Boiled Onions Let soak in cold water for couple of hours, then place in well-salted boiling water and cook one hour. Keep tightly covered. When done, drain thoroughly, then pour over a cup of rich milk with butter, pepper and salt and allow to simmer gently for about one minute. Stuffed Spanish Onions Peel and parboil three large Spanish onions, pick out the centre with fork, then take any kind of finely chopped meat; season with pepper

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