Transcribe
Translate
English cookbook, 1815
Page 59
More information
digital collection
archival collection guide
transcription tips
Tomato Sauce Have twelve or fifteen tomatos very ripe & very red; - take off the stalk; cut them in half; - squeeze them just enough to get all the water & seeds out; put them in a quart stew pan; with a caprican, & two or three tablespoonsful of beef gravy; set them on a slow stove for an hour; - or till properly melted; - then rub them through a tammis into a clean stew pan with a little white pepper & salt, & let them simmer together a few minutes. To preserve Tomatos Choose them quite ripe,- put them into an earthen jar, & bake them till they are tender - pulp them through a hair sieve - & to each pound add a quarter ounce of ground white pepper - to a drachm of
Saving...
prev
next
Tomato Sauce Have twelve or fifteen tomatos very ripe & very red; - take off the stalk; cut them in half; - squeeze them just enough to get all the water & seeds out; put them in a quart stew pan; with a caprican, & two or three tablespoonsful of beef gravy; set them on a slow stove for an hour; - or till properly melted; - then rub them through a tammis into a clean stew pan with a little white pepper & salt, & let them simmer together a few minutes. To preserve Tomatos Choose them quite ripe,- put them into an earthen jar, & bake them till they are tender - pulp them through a hair sieve - & to each pound add a quarter ounce of ground white pepper - to a drachm of
Szathmary Culinary Manuscripts and Cookbooks
sidebar
