Tomato Puree
From Culinary jottings, 1885
This will yield a bright-colored soup.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 28. The excerpt below is the record exactly as published.
as many carrots as you think will suffice for the quantity of soup you have to make in the stock made as aforesaid : when thoroughly done, drain them, and pass them through the sieve. Now, mix the pulp so obtained with sufficient of the stock
Cook this with the app: pantry check, scaling, and the assistant.