Tomato and Marrow Soup

Ingredients

• 1½ pound of tomatoes
• 1 marrow
• 2 large Spanish onions
• 2 tablespoonfuls of fresh dripping
• half a pint of water
• pepper
• salt
• 1 to 2 ounces of butter
• 1 gill of cream
• 1 teacupful of milk

Method

1. 1

   Slice and toss vegetables in dripping, add water, pepper, and salt.

2. 2

   Simmer for 3 hours, pass through a sieve, add butter, cream, and milk, and simmer again for a few minutes.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.

Tomato and Marrow Soup. 1^ pound of tomatoes, 1 marrow, 2 large Spanish onions. Cut them in slices, and toss them in 2 table- spoonfuls of fresh dripping, add half a pint of water, pepper and salt to taste. Simmer about 3 hours; pass through a sieve; add 1 to 2 ounces of butter, 1 gUl of cream, and 1 teacupful of milk

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