Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Nut and Tomato Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Onion, 1
- Savory or green herbs, 1 pinch
- Butter, 1 tablespoon
- Nut butter, 1 tablespoon
- Tomatoes, stewed, 1 cup
- Hot water, 3 cups
- Gluten
Method
Slice the onion into a heated saucepan with the butter and herbs; let brown two or three minutes, then add the nut butter; brown a little longer, and add the tomatoes and water; boil, thicken with gluten, salt, strain, and serve.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 5. The excerpt below is the record exactly as published.
NUT AND TOMATO SOUP Onion, 1. Savory or green herbs, 1 pinch. Butter, 1 tablespoon. Nut butter, 1 tablespoon. Tomatoes, stewed, 1 cup. Hot water, 3 cups. Gluten
Cook this with the app: pantry check, scaling, and the assistant.