Puree of Tomatoes

Ingredients

• one can of tomatoes
• three pints of stock
• one ounce of ham
• a table-spoonful of chopped onion
• one of chopped carrot
• a sprig of parsley
• a clove
• two table-spoonfuls of butter
• two of flour
• half a teaspoonful of pepper
• three level teaspoonfuls of salt
• one teaspoonful of sugar
• a pint of stale bread, free of crust

Method

1. 1

   Boil tomato, ham, parsley, and clove.

2. 2

   Cook butter and vegetables slowly for 15 minutes, add to tomato.

3. 3

   Stir flour into remaining butter, cook until smooth, add to tomato with salt and pepper.

4. 4

   Cook for 40 minutes.

5. 5

   Simmer bread and stock for 30 minutes, strain tomato mixture over it, rub through a fine sieve.

6. 6

   Return to fire, boil, taste, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Puree of Tomatoes. To make soup enough for eight or ten persons, use one can of tomatoes, three pints of stock, one ounce of ham. a table-spoonful of chopped onion, one of chopped carrot a sprig of parsley, a clove, two table-spoonfuls of butter, two of flour, half a teaspoonful of pepper, three level tea- spoonfuls of salt, one teaspoonful of sugar, and a pint of stale bread, free of crust

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