Stewed Tomatoes
Oven, in the book's wordsA hot oven
Ingredients
Directions
Pare and cut the tomatoes as for stewing.
Place them in a granite or porcelain kettle.
Add salt and cook for twenty minutes.
Immediately pack into glass fruit cans and seal.
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.
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