Canned Tomatoes for Soup
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 25. The excerpt below is the record exactly as published.
Canned Tomatoes for Soup Wash tomatoes, remove stem ends, but do not peel; slice and cook until soft. Rub through a wire strainer to remove seeds and skin. Boil the juice and pulp again. Fill sterilized jars and seal securely
Cook this with the app: pantry check, scaling, and the assistant.