Tomato Pudding Recipe

Instructions

1. Scald, peel, and slice eight tomatoes.
2. Squeeze out three-quarters of their juice into a bowl through cheese cloth, and put it to one side; then chop up the pulp of the tomatoes with two tablespoons of bread crumbs, a little salt, sugar, and pepper, and a tablespoon of melted butter.
3. Pour them in a buttered mold, place the mold in a double boiler, and put on the cover, and boil hard for one hour.
4. Then turn out on a dish.
5. Meanwhile take the juice of the tomatoes, season with sugar, salt, and pepper, mix in one tablespoon of butter rolled in flour.
6. Boil one minute, then pour over the pudding and serve.