Stewed Tomatoes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 25 min Total: 25 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Slice the tomatoes into a lined saucepan.
  2. Season them with pepper and salt.
  3. Place small pieces of butter on them.
  4. Cover the lid down closely, and stew from 20 to 25 minutes, or until the tomatoes are perfectly tender.
  5. Add the vinegar, stir two or three times, and serve with any kind of roast meat, with which they will be found a delicious accompaniment.
Original Text
I. 1159. INGREDIENTS.—8 tomatoes, pepper and salt to taste, 2 oz. of butter, 2 tablespoonfuls of vinegar. Mode.—Slice the tomatoes into a lined saucepan; season them with pepper and salt, and place small pieces of butter on them. Cover the lid down closely, and stew from 20 to 25 minutes, or until the tomatoes are perfectly tender; add the vinegar, stir two or three times, and serve with any kind of roast meat, with which they will be found a delicious accompaniment. Time.—20 to 25 minutes. Average cost, in full season, 9d. per basket. Sufficient for 4 or 5 persons. Seasonable from August to October; but may be had, forced, much earlier. ANALYSIS OF THE TOMATO.—The fruit of the love-apple is the only part used as an esculent, and it has been found to contain a particular acid, a volatile oil, a brown, very fragrant extracto-resinous matter, a vegeto-mineral matter, muco-saccharine, some salts, and, in all probability, an alkaloid. The whole plant has a disagreeable odour, and its juice, subjected to the action of the fire, emits a vapour so powerful as to cause vertigo and vomiting.
Notes
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