{"id":7067,"slug":"creole-tomatoes","title":"CREOLE TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One small onion","Half a green pepper","One tablespoon of butter","Six tomatoes","A little sugar","Salt","Pepper","A little flour","One tablespoon of chopped parsley","One cup of thick cream","Toast"],"ingredients_norm":["onion","green pepper","butter","tomato","little sugar","salt","pepper","little flour","parsley","thick cream","toast"],"steps":["Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of butter.","Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with skin-side down to cook partially, then turn them once; they must cook over a slow fire.","Then sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream and when this has become thoroughly hot, and has been combined with the other ingredients, the tomatoes are ready to serve.","Half a tomato is placed on a slice of toast, with sufficient gravy to moisten."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w36:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"41af037fb716487e639c9ddd7f73279c3f8d198855901df6487634fa3ea18b76","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/creole-tomatoes"}