Tomato Bouillon or Essence of Tomato

Ingredients

• 2 cups tomatoes, fresh or canned
• 1 1/4 quarts bouillon
• 1 tablespoon chopped onion
• 6 cloves
• 1/4 teaspoon celery seed
• 1/4 teaspoon peppercorns

Method

1. 1

   Mix ingredients.

2. 2

   Boil 20 minutes.

3. 3

   Strain, cool, and clear.

4. 4

   Serve hot or cold.

5. 5

   If desired jellied, add 1 1/4 tablespoons gelatine.

6. 6

   For a deeper color, use vegetable coloring.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 61. The excerpt below is the record exactly as published.

TOMATO BOUILLON OR ESSENCE OF TOMATO 2 cups tomatoes, fresh or canned 6 cloves 11% quarts bouillon V% teaspoon celery seed 1 tablespoon chopped onion 14 teaspoon peppercorns

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