Canned Tomato Soup (Boiled)

Ingredients

• 2 pecks ripe tomatoes
• 12 onions
• 2 bunches celery
• 1 cup butter
• 1 cup flour
• 14 cup sugar
• 14 cup salt
• pepper to suit taste

Method

1. 1

   Cook the tomatoes and onions together until well done.

2. 2

   Rub through a colander and then through a sieve to remove the skins and seeds.

3. 3

   Cook celery in some of the tomato juice until tender.

4. 4

   Rub through a sieve and add to the tomato mixture.

5. 5

   Blend flour with the butter (melted) and thin with the tomato stock.

6. 6

   Add this to the rest together with the seasoning.

7. 7

   Boil up once and seal while hot.

As published

This recipe was extracted from The Carbon County cook book (1926), page 29. The excerpt below is the record exactly as published.

Canned Tomato Soup (Boiled). 2 pecks ripe tomatoes, 12 onions, 2 bunches celery, 1 cup butter, 1 cup flour, 14 cup sugar, 14, cup salt, pepper to suit taste

Cook this with the app: pantry check, scaling, and the assistant.