Tomato Bouillon

Ingredients

• one can of tomatoes
• a fowl or two
• the beaten whites of two eggs
• seasoned with salt
• seasoned with pepper

Method

1. 1

   To the stock, in which a fowl or two have been boiled, add the bones of the fowl after meat has been removed, and half or all the tomatoes from one can.

2. 2

   Cook this slowly for three hours, then strain and cool.

3. 3

   When cold, remove fat and put stock in kettle on range.

4. 4

   Let the mixture boil hard for three minutes, then simmer for twenty more.

5. 5

   Strain through cheese cloth.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 10. The excerpt below is the record exactly as published.

Tomato bouillon is one of our favorite Sun- day soups, as it can be made at any time in the week if kept very cold until used. To the stock, in which a fowl or two have been boiled, add the bones of the fowl after meat has been removed, and half or all the tomatoes from one can. Cook this slowly for three hours, then strain and cool. When cold remove fat and put stock, which has been seasoned with salt and pepper and mixed with the beaten whites of two eggS

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