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Green-pea and Tomato Purée without Meat
From Harper's cook book encyclopædia, 1902
Serves 4
Simple and quick to prepare.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 410. The excerpt below is the record exactly as published.
reen-pea and Tomato Purde with- out Meat. — Boil together in a quart of water a pint of pease and a half can of tomatoes, with half an onion. When these vegetables are very soft, rub through a colander, and return them, with the liquid in which they were boiled, to the fire. Rub together two table-spoonfuls of butter and one of flour, and stir into the boiling soup until it thickens. Add a scant teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.