Creole Soup

Ingredients

• 1 quart Brown Stock
• 1 pint tomatoes
• 3 tablespoons chopped green peppers
• 2 tablespoons chopped onion
• 1/2 cup butter
• 1/2 cup flour
• 4 cup macaroni rings
• Salt
• Pepper
• Cayenne
• 2 tablespoons grated horse-radish
• 1 teaspoon vinegar

Method

1. 1

   Cook pepper and onion in butter 5 minutes.

2. 2

   Add flour, stock, and tomatoes, and simmer 15 minutes.

3. 3

   Strain and season highly with salt, pepper, and cayenne.

4. 4

   Just before serving add horseradish, vinegar, and macaroni, previously cooked and cut in rings.

5. 5

   Bottled horseradish may be used and vinegar omitted.

Nutrition per serving

Estimated from matched ingredients across 6 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 61. The excerpt below is the record exactly as published.

14 cup butter 6 allspice berries 1 cup flour 2 sprigs thyme 1 cup stewed and strained tomatoes 4% cup sliced onion Juice 4 lemon Madeira wine to taste, if desired Clean and wash calf’s head; soak 1 hour in cold water to cover. Cook until tender in 3 quarts boiling salted water (to which season- ing and vegetables have been added). Remove head; boil stock until reduced to 1 quart. Strainandcool. Melt and brown butter, add flour, and stir until well browned. Pour on slowly Brown Stock and bring to boiling point. Add head stock, tomato, 1 cup face meat, cut in dice, and lemon juice. Simmer 5 minutes. Season. Add Royal Custard (p. 136) cut in dice, Egg Balls, or Quenelles (p. 138). Egg Balls. Mash yolks of 3 hard-cooked eggs and add an equal measure of mashed calf’s brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture, so that it may be shaped into small balls. Roll balls in flour and sauté in butter. TOMATO BOUILLON OR ESSENCE OF TOMATO 2 cups tomatoes, fresh or canned 6 cloves 11% quarts bouillon V% teaspoon celery seed 1 tablespoon chopped onion 14 teaspoon peppercorns Mix ingredients. Boil 20 minutes. Strain, cool, and clear (p. 143). Serve hot or cold. If desired jellied, add 11% table- spoons gelatine. For a deeper color, use vegetable coloring. Serves 8. 150 THE BOSTON COOKING-SCHOOL COOK BOOK TOMATO MADRILENE (p. 154) TOMATO SOUP WITH STOCK 1 quart Brown Stock (p. 144) 14 cup flour 1 quart can tomatoes Onion 4 teaspoon peppercorns Carrot Y4 cup each, 1 small bay leaf Celery cut in dice 3 cloves Raw ham 3 sprigs thyme Salt 4 tablespoons butter Pepper Cook onion, carrot, celery, and ham in butter 5 minutes; add flour, peppercorns, bay leaf, cloves, and thyme (2 cloves garlic, if desired) and cook 3 minutes. Add stock and tomatoes; cover, and cook slowly 1 hour. When cooked in oven, it requires less watching. Rub through strainer, add hot stock. Season to taste. Serves 8. Cream of Tomato Soup. Add 4 teaspoon soda and % table- spoon sugar. Melt 2 tablespoons butter, add 2 tablespoons corn- starch, blend, and pour on hot soup. Bring to boiling point. Just before serving, add 1 cup milk and 1 cup cream. Serve with croutons. CREOLE SOUP 1 quart Brown Stock (p. 144) Salt 1 pint tomatoes Pepper 3 tablespoons chopped green peppers Cayenne 2 tablespoons chopped onion 2 tablespoons grated YY cup butter horse-radish Vg cup flour 1 teaspoon vinegar 4 cup macaroni rings

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