Tomato Bouillon
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 15. The excerpt below is the record exactly as published.
Tomato Bouillon Lake Trout Baked in Paper Bag ( Sauce a TItalienne French Fried Potatoes , Brussels Sprouts French Endive — French Dressing Eggless Rice Pudding — Hard Sauce Coffee H 'i GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine. TOMATO BOUILLON To five cups of Standard Broth add one cup of thick tomato puree
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