Tomatoes and Corn

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

a pound of tomatoes ↝ Tomatoes, raw [Tomatoes]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
six ears of corn ↝ Corn, raw [Corn]

Instructions (7)

Peel and cut up small a pound of tomatoes.
Put the tomatoes into a pan with butter, salt, and pepper.
Simmer gently at the back of the range till they are reduced to two-thirds of their original bulk.
Have ready six ears of corn previously husked, silked, and cooked for fifteen minutes in salted water.
Cut the grains from the cob.
Stir the corn grains in among the tomatoes.
Serve hot.

Original Text · last edited 4 days ago

and tomatoes.—Peel and cut up small
a pound of tomatoes, put them into a pan with butter,
salt, and pepper, and let them all simmer gently at
the back of the range till they are reduced to twothirds
of their original bulk. Have ready six ears of
corn previously husked, silked, and cooked for fifteen
minutes in salted water; cut the grains from the cob,
stir the former in among the tomatoes, and serve hot.

Notes

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