Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Canned Tomato Soup
From Delta Gamma cook book, 1922
Serves 1
Henrietta Stratton Jaquette (Psi Phi)
A modern interpretation · AI-generated from the original record
Ingredients
- 1 peck of ripe tomatoes, skinned
- 1 onion
- 1 red pepper
- 1 green pepper
- four tablespoons of salt
- three-fourths cup of sugar
Method
Cook until tender; strain through colander, then sieve.
Add salt and sugar, cook well, put in jars.
When using, to one pint of soup, add butter, flour, cook slowly, then add soda and hot milk.
Nutrition per serving
674Calories
3 gProtein
171 gCarbs
1 gFat
As published
This recipe was extracted from Delta Gamma cook book (1922), page 3. The excerpt below is the record exactly as published.
Canned Tomato Soup 1 peck of ripe tomatoes, skinned 1 onion 1 red pepper 1 green pepper Cook until tender; strain though colander, then sieve. Add four tablespoons of salt and tbree-fourths cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.