Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of ripe stewed tomatoes
- a pint of good sweet cream to the stewed tomatoes
- pepper
- salt
Directions
Mrs. S. Watson.
A quart of ripe stewed tomatoes, run through a colander, place in a porcelain stew pan, season with butter, pepper and salt, and sugar to taste ; cut slices of bread thin, brown on both sides, butter and lay on a platter ; just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast.
Wash, peel, cut in slices, and place in kettle and keep well covered with water ; boil from twenty to thirty minutes, or until you can easily pierce them with a fork ; drain well, season with salt, pepper and butter and mash fine. Do not boil too long, as they are much sweeter when cooked quickly.
302 THB BUCKEYE COOK BOOK.