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Stewed Tomatoes

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Tomatoes

Ingredients

Directions

  1. Put ripe tomatoes into hot water and skin them ; then throw them into an earthen stew pan (a new tin will do,

  2. VALUABLE EECTTPES. 177

  3. but not SO good) ; cut up and let the tomatoes cook gently a few minutes; season with butter, pepper, salt, and serve. Or, you may add bread crumbs and sugar to the tomatoes if preferred. Some cooks stew tomatoes for a long time, but the flavor is finer if allowed to simmer but a few moments, just sufficient time to heat well through.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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