Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Tomato Puree
From Handbook of practical cookery, 1886
Serves 6
Add cream last to prevent curdling.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of canned tomatoes
- one and one-half pints of white stock
- two ounces of butter
- one ounce of flour
- one tea-spoonful of sugar
- one gill of cream
- one half salt-spoonful of salt
- as much pepper
Method
Boil tomatoes and stock together for 45 minutes.
Pass through a fine sieve.
Melt butter in a saucepan, stir in flour, and return strained liquor.
Stir until it boils.
Add sugar, pepper, and salt, then pour into a tureen and add cream.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 20. The excerpt below is the record exactly as published.
one half salt-spoonful of salt, and an equal amount of pepper. Put first the pease, the onion, and the stock into a sauce- pan, and boil them together twenty or thirty minutes ; after which pass the whole through a sieve, in order that the stock may become smoothly thickened with the pease and the skins removed. Add then to this mixture the cream, the butter, and the sugar, and let all be brought to the point of boiling, keeping in mind that the cream has been added and will curdle if permitted to remain upon the fire an instant too long. Season now with the pepper and salt, and serve very hot. NOTE. — The pease for this puree should be very young, in order that the colour of the dish may be a pretty bright green. Tomato Pure'e.— For this provide :— One quart of canned tomatoes, one and one-half pints of white stock, two ounces of butter, one ounce of flour, one tea-spoonful of sugar, one gill of cream, one half salt-spoon- ful of salt, and as much pepper
Cook this with the app: pantry check, scaling, and the assistant.