Clear Tomato Soup or Mock Bouillon

Ingredients

• 1 quart can tomatoes
• 1 cup water
• 2 stalks celery
• 4 slices carrot
• 1 small onion, sliced
• 1 small green pepper
• 3 cloves
• 1/4 teaspoon peppercorns
• Blade of mace
• 1 tablespoon lemon juice
• 1/4 cup sherry
• Salt
• Pepper

Method

1. 1

   Put tomatoes and water in saucepan, add celery cut in pieces, carrot, onion, green pepper (from which seeds have been removed), cloves, peppercorns, and mace.

2. 2

   Bring to boiling point and simmer 15 minutes.

3. 3

   Strain, and add lemon juice or sherry, salt, and pepper.

4. 4

   Cool and clear.

5. 5

   Serve hot or cold in bouillon cups.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 73. The excerpt below is the record exactly as published.

CLEAR TOMATO SOUP OR MOCK BOUILLON 1 quart can tomatoes 3 cloves 1 cup water V4 teaspoon peppercorns 2 stalks celery Blade of mace 4 slices carrot 1 tablespoon lemon juice or 14 cup sherry 1 small onion, sliced Salt 1 small green pepper

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