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Stewed Tomatoes with Cream

Stewed tomatoes cooked with butter, salt, sugar, pepper, bread crumbs, and cream.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Tomatoes with Cream

Ingredients

Directions

  1. Peel and slice six or eight large ripe tomatoes.

  2. Put the sliced tomatoes in a hot saucepan with butter the size of a large walnut, 1 teaspoon salt, 1 tablespoon sugar, and a dash of dry pepper.

  3. Simmer gently until done.

  4. Add 1 pint fine bread crumbs, stir well, add 1 pint rich cream, and serve immediately.

Nutrition, whole recipe (rough)

611Calories
21 gProtein
7 gFat
115 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and juice that form the stewed base of the dish.
Fine bread crumbs
Thicken the tomato juices and give the stew body as they absorb liquid.
Rich cream (in the method)
Adds fat and richness, softening the acidity of the tomatoes.
Sugar
Balances the acidity of the tomatoes with a touch of sweetness.

Swap the tomato

How well each one fits the dish's main ingredients (bread, sugar, egg, parsley, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against bread, sugar, egg, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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