Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchvegetariangluten-freenut-free
French Tomato Soup
From The new Kentucky home cook book, 1884
Serves 4
Onion may be omitted.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of tomatoes
- three points of boiling water
- one tea-spoonful of soda
- pepper and salt to taste
- butter the size of an egg
- one small onion chopped fine
- one quart of milk
Method
Pour boiling water over tomatoes and onion, boil until nearly done.
Strain, boil milk, stir in soda and butter, then add to tomatoes.
Serve immediately.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
FRENCH TOMATO SOUP. Take one quart of tomatoes, three points of boiling water, one tea-spoonful of soda, pepper and salt to taste, butter the size of an egg, one small onion chopped fine, and one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.