Creamed Tomatoes from the Seventies

August 20, 2017

From my first cookbook (published in 1972; cover art by Doug Hollis), the recipe for creamed tomatoes.  I used to make it all the time – but then again, I was  21 when I wrote that book!

This was the art on the page; it was done by the late, great Chris Frayne.

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  • Tom Steele says:

    I have this book, and I treasure it! Some of the recipes are delightful “time capsules,” but many are still great today. I wish it were still in print!

    I also have all of your other books, Ruth, and have devoured each one. “My Kitchen Year” was marvelous–how you got through such an atrocious year is truly inspiring. I’m still working my way through the GOURMET cookbook.

    I hope you’re writing a new opus!

  • admin says:

    Thanks Tom. A few publishers have asked to reprint the book, but it’s really a wonderful time capsule, and I keep thinking I should just let it remain an artifact of the seventies. It was such a long time ago that I argued with my editor about using ground lamb in the moussaka recipe; she said few Americans would be able to find ground lamb!

    As for a new opus… I’m just finishing the Gourmet memoir. Bittersweet.

  • Jamie Knorr says:

    Ruth, I absolutely adore Mmmmm a Feastiary. I found my copy 5 years ago in an estate sale tucked away in the back of a bookshelf. I had been looking for a copy for years but couldn’t afford those I found on auction websites. I wouldn’t sell mine for any price! This tomato recipe will be the next one tried after my trip to the Farmer’s Market on Saturday!