The 1901 Cookbook Archive
No. 4108 — Dried Tomato Stock
English historical translation of Molokhovets recipe No. 4108 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the seeds and juice from tomatoes, put the remaining flesh in a saucepan and cook for half an hour without added water, stirring constantly.
Rub through a sieve and reduce again until thick.
Spread thinly with a knife on an iron sheet rubbed with Provençal (olive) oil.
Dry in an oven after bread baking or outdoors in shade.
Cut into pieces, wrap in paper and store in a cold dry place.
Use in sauces and other dishes.
Historical editorial note: This historical tomato-drying process provides no validated final moisture or safe storage controls.
Original source: Read Russian recipe No. 4108. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.