Stewed Tomatoes
Recipe No. 646 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 646 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Tomatoes — 4 No. 10 cans
- Onions, chopped — 8 pounds (8 No. 56 dippers)
- Sugar, granulated — 8 ounces (¼ No. 56 dipper)
- Salt — 3 ounces (6 mess kit spoons)
- Pepper — as needed
- Bread, cubed, dry — 5 pounds (5 No. 56 dippers)
- Butter — 12 ounces (½ mess kit cup)
Directions
- Combine tomatoes, onions, sugar, salt, pepper, bread cubes and butter; Mix well.
- Heat to boiling point; reduce heat and simmer 10 minutes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tomatoes — 1 qt Onions, chopped — 10¼ oz Sugar, granulated — ⅔ oz Salt — about 1½ tsp Pepper — to taste Bread, cubed, dry — 6⅓ oz Butter — 1 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 646, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.