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STEWED TOMATOES
Photo: Kevin McCutcheon

STEWED TOMATOES

8 ingredients 14 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

37
Calories
2g
Protein
1g
Fat
7g
Carbs
What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Tomato 1 medium (123g) 22
Black Pepper 1 tsp ground (2.3g) 6
Cayenne 1 tsp (1.8g) 6
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 tablespoonfuls of vinegar
  • 1/2 pint of good gravy
  • 8 tomatoes
  • 5 persons
  • pepper
  • salt
  • vinegar
  • cayenne

Directions

1

1159. INGREDIENTS.--8 tomatoes, pepper and salt to taste, 2 oz. of butter, 2 tablespoonfuls of vinegar.

2

_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.

3

_Time_.--20 to 25 minutes.

4

_Average cost_, in full season, 9d. per basket.

5

_Sufficient_ for 4 or 5 persons.

6

_Seasonable_ from August to October; but may be had, forced, much earlier.

7

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.

8

1160. INGREDIENTS.--8 tomatoes, about 1/2 pint of good gravy, thickening of butter and flour, cayenne and salt to taste.

9

_Mode_.--Take out the stalks of the tomatoes; put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, occasionally _carefully_ turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate; let it just boil up after the thickening is added, and serve. If it be at hand, these should be served on a silver or plated vegetable-dish.

10

_Time_.--20 to 25 minutes, very gentle stewing.

11

_Average cost_, in full season, 9d. per basket.

12

_Sufficient_ for 4 or 5 persons.

13

_Seasonable_ in August, September, and October; but maybe had, forced, much earlier.

14

THE TOMATO, OR LOVE-APPLE.--This vegetable is a native of Mexico and South America, but is also found in the East Indies, where it is supposed to have been introduced by the Spaniards. In this country it is much more cultivated than it formerly was; and the more the community becomes acquainted with the many agreeable forms in which the fruit can be prepared, the more widely will its cultivation be extended. For ketchup, soups, and sauces, it is equally applicable, and the unripe fruit makes one of the best pickles.

By Isabella Beeton · Recipe sourced from gutenberg

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