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Stewed Tomatoes

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

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

Source and licence

From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Wipe one quart tomatoes, plunge into boiling water, let stand two minutes, remove skins.
  2. Cut in pieces.
  3. Cook slowly twenty to thirty minutes.
  4. Season with butter, salt and pepper and cook five minutes longer.
  5. A few drops of onion juice and one half cup crackers, added when the seasonings are put in, give a variety.