Puree de Tomates

Ingredients

• Three pints of Stock
• Two ounces of lean Ham
• One Onion
• A little Celery
• One Shalot
• One ounce of Butter
• Three pounds of Tomatoes
• One tablespoonful of Vinegar
• Salt, Pepper, and Nutmeg

Method

1. 1

   Put all these ingredients, except the tomatoes and the stock, into a saute-pan and saute them for five minutes, then add the tomatoes sliced; let them simmer, and when cooked pass through a fine sieve; add to the stock, and let it boil about five minutes.

2. 2

   This soup can be made of tinned tomatoes.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 9. The excerpt below is the record exactly as published.

Puree de Tomates. Ingredients, Three pints of Stock. Two ounces of lean Ham. One Onion. A Uttle Celery. One Shalot. One ounce of Butter. Three pounds of Tomatoes. One tablespoonful of Vinegar. Salt, Pepper, and Nutmeg

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