Tuesday, 2 May 2017


A old traditional dish, and in olden times this would have been used as a main meal, but these days, it is great as a side dish, to serve with chops or chicken and suchlike. I intend to make it as printed in the Modern Cookery book of 1917, using fresh tomatoes as stated, [passata these days?]

Pre heat your fan oven to 200C and butter your dish of choice.

2 lb potatoes
Salt and Pepper
½ lb onions
1 lb tomatoes
2-3 oz grated cheese  [I am presuming cheddar]
2 eggs
1 gill milk, ie 5 fl oz [whole]
1 oz butter or dripping

Steam the potatoes until soft and pass through a sieve. [did they not have mashers in those days?]
Slice the onions finely and fry them in the butter. Stew the tomatoes until soft and rub them through a sieve. Mix together the potatoes, tomato puree and the onions in the butter or dripping in which they were fried. Add a good seasoning of salt and pepper, the well beaten eggs and the milk, made hot. Beat until thoroughly mixed then turn into a fireproof dish and sprinkle over the grated cheese.
Brown in a moderate oven for 45 mins and serve hot.

Well, I don’t know about you, but this sounds delish. It was!!!! I can guarantee you will love it, as we did. Stewing and serving the tomatoes was a bit of a bind but I used vine tomatoes and the flavour was incredible.

I will be making this again and again.

Note: Wasn't the old fashioned language different?!  A fireproof dish….

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