vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomatoes, Stewed
From European and American cuisine, 1914
Serves 4
If too thin, add cornstarch dissolved in cold water and cook a few minutes.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 316. The excerpt below is the record exactly as published.
Tomatoes, Stewed. — Place 8 medium-sized tomatoes in a bowl, cover with boiling water, then remove the skins ; cut the tomatoes into quarters, and place in a saucepan over the fire ; add 1 teaspoonful salt, Y4 teaspoonf ul white pepper, 1 tablespoonful sugar, Yt ounce butter
Cook this with the app: pantry check, scaling, and the assistant.