French Tomato Soup

Ingredients

• one quart of tomatos
• three pints of boiling water
• one teaspoonful of soda
• pepper to taste
• salt to taste
• butter the size of an egg
• one small onion chopped fine
• one quart of milk

Method

1. 1

   Pour boiling water over tomatoes and onion, boil until vegetables are nearly done (fifteen or twenty minutes), strain and rub through a sieve; meanwhile boil milk and stir in soda and butter; after it boils up once, set it back to keep hot; put pepper and salt with tomatoes, let simmer five minutes; then stir in milk.

2. 2

   Serve at once.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.

French tomato soup. Take one quart of tomatos, three pints of boiling water, one teaspoonful of soda, pepper and salt to taste, butter the size of an egg, one small onion chopped fine, and one quart of milk ; pour the boiling water over the tomatos and onion, and boil until the vegetables are nearly done (fifteen or twenty minutes) strain and rub them through a sieve ; meanwhile boil the milk and stir into it the soda and butter ; after it boils up once, set it back to keep hot ; put the pepper and salt with the tomatos, and let them simmer five minutes ; then stir in the milk. Serve at once. The onion may be omitted. Add rolled cracker. Mrs. A. Petsch. eruit soup eor children's lunch ^Norwegian). One quart boiling milk and two tablespoons or more corn starch. Boil thoroughly, adding a pinch of salt and half cup sugar. Fifteen minutes before serving add left-over dabs of jam jelly, peach preserves, strawberries, etc. All kinds of fruit mixed — more the better. Mrs. Koepfli. julienne (french). Cut in small dice or thin shreds, some carrots, one or two turnips and potatos and some onions. Put a good lump of butter in a saucepan over a brisk fire ; stir in the vegetables and let them cook until they become a light golden color ; then gradually pour in some stock, or, if none can be had, some water in which beans or peas have cooked. Salt and pepper the soup and allow it to boil for an hour and a half, or two SOUPS. 25 hours. If desired, at the time of serving the hot soup may he poured over some thin slices of bread which have been fried a golden brown in butter. Marthe Durnfrin. GUMBO FILK. Joint a large chicken, a full grown ben is best. Place upon the stove a soup pot half filled with hot water. Fry the chicken a light brown and drop the pieces as done, into the soup pot. Cut up one onion, two slices of ham, one or two tomatos and some parsley, fry all together, and add to the chicken. Cook slowly for six hours. Remove some good pieces of breast, and place in the tureen, strain off the soup, add salt and cayenne pepper to taste

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