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Stewed Tomatoes

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. one teacup brown sugar
  2. one teacup butter
  3. one teacup bread crumbs
  4. One tablespoonful salt
  5. one teaspoonful black pepper

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel and chop tomatoes till you have a quart.
  2. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs.
  3. One tablespoonful salt;
  4. one teaspoonful black pepper.
  5. Stew till free from lumps and perfectly done.
  6. Pour in a deep dish, sift powdered crackers over it, and serve.--Mrs.
  7. S.
  8. T.

Plating

Cookware for this recipe

  • Baking dish
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Sieve
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.