Tomatoes Stewed
From The easiest way in housekeeping and cooking, 1881
Canned tomatoes are stewed in the same way.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 103. The excerpt below is the record exactly as published.
Tomatoes stewed. Pour on boiling water to take off the skins ; cut in pieces, and stew slowly for half an hour ; adding for a dozen tomatoes a tablespoonful of butter, a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful of sugar. Where they are preferred sweet, two tablespoon- fuls of sugar will be necessary. They may be thickened with a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.