Tomato Purée
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.
Tomato PurSe. — For^this provide : One quart of canned tomatoes, one and one-half pints H SOUPS. of white stock, two ounces of butter, one ounce of flour, one teaspoonful of sugar, one gill of cream, one-half salt- spoonful of salt and as much pepper. In preparing this purte begin with boiling the toma- toes and the stock together for three quarters of an hour. Pass both then through & fine sieve, and while straining, melt in the saucepan the butter, into which stir the flour, and returning the strained liquor then to the saucepan, stir all together until it boils. Now add the sugar, the pepper and the salt, and pour the purge into the tureen, after which add the cream which if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PURfiES.-^ECOND DIVISION. Asparagus Purde.— For this there will, be re- quired : One bundle of asparagus, five ounces of butter, one and one-half ounces of flour, three pints of white stock, one-half pint of cream, one-half saltspoonfUl of salt and the same quantity of pepper. The asparagus has first to be treated by breaking off the tender tips and putting them aside, then blanch the remaining pieces in boiling water, drain them thoroughly, and place them in a saucepan with the butter and flour. Stir all together for five minutes, taking great cate to pre- vent browning, then add the stock and let all boil slowly, until the asparagus is tender. When this is accomplished pass the whole through a fine sieve, and returning it to the saucepan allow it to simmer for twenty minutes, after which add the remaining three ounces of butter. Boil the cream in a separate saucepan and add just before TVKmP FURiE— POTATO PUrAe. 15 serving. Have ready in a tureen the asparagus tips, having previously boiled them in salt and water, and pour over the Purfee as soon as the cream has been added Tiimip Fur€e.— ^Materials to be used in the fol^t lowing quantities : One and one-half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one-half pint of double cream, one-half saltspoonfal of sdlt, and an equal quantity of pepper and sugar. Blanch the turnips with plenty of boiling water to keep them white, then soak them in cold water for one hour. Melt in a saucepan Itwo ounces of butter, stir into this the flour and two pints of the white stock. Stir the compound now until it boils and then put in the turnips, pepper, salt and sugar, having well drained and dried the turnips after taking them from the water. This must simmer until the turnips are tender, when it should be passed through a sieve and the remainder of the stock added, bringing all again to the boiling point. The rice should now be washed well and boiled in two quarts of water for twenty minutes, when the water should be well drained from it and the rice placed in the tureen, the pur^e poured over it, adding then the cream and the remaining ounce of butter, stirring all until the butter melts. When it is ready for immediate serving. Note. — The tnmips must be weighed after being pared, and should always be pared thickly as the outside is always bitter. Potato Furie. — For this should be furnished : one pound of potatoes, one Bermuda onion, two leaves of celery, one and one-half pint of whole stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.