Tomatoes

Ingredients

• six tomatoes
• salt
• pepper
• a suspicion of sugar
• a small piece of butter

Method

1. 1

   Blanch tomatoes in boiling water for 25 seconds, peel, place in a buttered bag with seasonings, and cook for 12 minutes in a hot oven (350° Fahr.).

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 106. The excerpt below is the record exactly as published.

tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoonfuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well- buttered paper-bag, and bake for thirty-five to fifty minutes in 300° Fahr. Mushrooms. Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time. Peas, Plainly Boiled. Put a pint of freshly-shelled peas, a sprig of mint, and half a pint of water into a paper-bag, seal up, and cook for thirty-five to forty-five minutes in 300° Fahr. Peas. Put a pint of freshly-shelled green peas in a bowl, add a tea- spoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt, a chopped lettuce, a small bouquet garni and half a pint of water. Mix together, place in a bag and cook for thirty minutes in a moderate oven (300° Fahr.). New Potatoes. Peel, halve and put sufficient in paper-bag for three persons with three tablespoonfuls of cold water. Add one leaf of mint, and a little salt. Seal up bag. Place gently on the grid. Allow thirty to thirty-five minutes in hot oven (350° Fahr.). All potatoes should be cut in two. Baked Potatoes. Thoroughly wash twelve good-sized potatoes. Make a few small slits in them but do not peel. Place in a paper-bag with one tablespoonful of water. Cook for thirty-five to fifty min- utes, according to size, in 350° Fahr. Pommes Chateau. Peel and blanch two dozen small potatoes and drain well. Put them in a bag and add two ounces of butter. Seal up and bake in a very hot oven for thirty-five minutes (350° Fahr.). Place on a very hot dish, season to taste and serve. Pommes Paysanne. Cut half a dozen good-sized peeled potatoes into large dice; STANDARD COOKERY. 153 blanch for a minute or so. Place in a paper-bag and add a chopped onion, four ounces of ham finely diced, and two ounces of butter. Seal up and bake for thirty minutes in 300° Fahr. Pommes Maitre d'Hotel. Cut up six cold boiled potatoes, place in a well-buttered bag, add half a glass of milk, salt and pepper, an ounce of butter, a little chopped parsley, and grated nutmeg. Cook for fifteen minutes in 300° Fahr. Spinach. Pick over and thoroughly wash two pounds of spinach ; leave the vegetable as wet as you can, and put in a bag. Add a little sugar and a pinch of salt. Seal bag, and cook for thirty- five minutes in 300° Fahr. Then stand the grid bearing the bag on a large plate, and prick the bottom of the bag in such a way as to allow all the water to run out. Dish up, add a small piece of butter, and serve. Tomatoes. Place six tomatoes in boiling water for twenty-five seconds, then take them out, and you will find they will peel easily. Butter your paper-bag. Place salt, pepper, a suspicion of sugar

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