Clear Tomato Soup in Cups a la Maria

Ingredients

• Take five cups tomato juice
• half a package Cox’s gelatine
• salt
• pepper
• Beat up the white of an egg
• a round piece of lemon peel

Method

1. 1

   Combine tomato juice, salt, pepper, and gelatine.

2. 2

   Whisk in egg white and heat until boiling.

3. 3

   Strain and color as desired.

4. 4

   Serve in cups, garnished with daisy decorations made from egg and truffles.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 49. The excerpt below is the record exactly as published.

Clear Tomato Soup in Cups a la Maria Potage clair aux Tomates en tasse, a la Maria Take five cups tomato juice; add salt, pepper, and half a package Cox’s gelatine. Beat up the white of an egg; whisk it well into AMERICAN COOK BOOK 35 the tomato juice, and also put the shell in; stir over a hot fire until it comes to a boil; strain through a thick cloth that has been dipped in cold water; color tomato shade with the red fruit and orange coloring (the right shade of a tomato). Strain up in cups; let stand in the icebox until settled; then decorate with a white daisy and a black daisy. The white daisy is made from hard- boiled white of egg and the black daisy from truffles with a round piece of lemon peel

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