Puree of Tomatoes

Ingredients

• one sliced onion
• a little celery
• a little leek
• one bay leaf
• one clove
• a spoonful of whole peppers
• piece of butter
• piece of hambone or pig skin
• one gallon of fresh or canned tomatoes
• salt
• a teaspoonful of sugar

Method

1. 1

   In a saucepan, add onion, celery, leek, bay leaf, clove, whole peppers, butter, and ham bone.

2. 2

   Simmer, then add tomatoes, salt, and sugar.

3. 3

   When cooked, add butter and strain well.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.

puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done. Beef goulash. Same as the above except use beef, and the fat of pork, only. Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard. Puree of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar

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