Tomatoes Stewed
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). 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.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
Method
- Scald and peel six large fresh tomatoes and cut each into six pieces.
- Cook in an earthen pot slowly for twenty minutes with one and a half ounces of fresh butter, one teaspoonful of salt, one of pepper, and half a teaspoonful of grated nutmeg.
- Then add half a teaspoonful of powdered sugar, stir well, cook for two or three minutes, and serve hot.
- Tomatoes ‘in Umido.’ Scald, peel, and cut into bits twelve fine tomatoes, put them into an earthen pan and cook slowly for about half an hour.
- Then add one tablespoonful of butter, a pinch of sugar, some drops of onion juice, and a little pepper and salt.
- Cook for twenty minutes, and serve hot.
- Tomatoes ‘con Uova.’ Choose round tomatoes of about equal size, and peel them.
- Cut off their tops, take out their insides, and drop a raw egg into each, replace the top as cover.
- Put the tomatoes into a baking-dish, and bake for about ten minutes (until the eggs have set).
- Serve up on the baking-dish very hot, with a sauce Béchamel (see Sauces, p.
- 119), or some brown gravy.