I was born in 1944, and in the 50's through the 70's, all stewed tomatoes that I ever heard of were on the sweet side and had bread in them, and scalloped corn was fairly firm, both dishes tasted great. I no longer have my 60's recipe for scalloped corn and wanted some exact measurements for making stewed tomatoes, so I did some online searches and was amazed to find that these days lots of people are shocked to think that someone might actually put bread in stewed tomatoes, and all of the scalloped corn recipes I found had milk and/or 3 eggs. I tried a few of them, some were runny and the others were like custard, nothing like the scalloped corn of the past.
A few online recipes said for scalloped tomatoes to throw some butter, a little sugar and some bread into a can of stewed tomatoes. To me, the purpose of a recipe is to have measurements so you can duplicate it. Do I put in a teaspoon of sugar or a cup, a slice of bread or a loaf? The only thing to do is experiment and come up with my own recipes. After all the runny corn I have been feeding my husband the past 2 weeks, he won't be happy to hear this.
A few online recipes said for scalloped tomatoes to throw some butter, a little sugar and some bread into a can of stewed tomatoes. To me, the purpose of a recipe is to have measurements so you can duplicate it. Do I put in a teaspoon of sugar or a cup, a slice of bread or a loaf? The only thing to do is experiment and come up with my own recipes. After all the runny corn I have been feeding my husband the past 2 weeks, he won't be happy to hear this.