Tomato Soup

Ingredients

• one quart of stock
• one quart of canned tomatoes
• one onion
• three sprigs of parsley
• two cloves
• one teaspoonful of butter
• salt and pepper to taste
• four tablespoonfuls of flour or corn-starch

Method

1. 1

   Boil stock, canned tomatoes, onion, parsley, and cloves for half an hour.

2. 2

   Strain through a sieve.

3. 3

   Dissolve flour or cornstarch in cold water, stir into the soup, and boil for five minutes.

4. 4

   Serve with croutons.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.

TOMATO SOUP. BY MBS J. C. BUBBOWS. (Wife of Representative from Michigan.) pNE quart of stock, one quart of canned toma- toes, one onion, three sprigs of parsley, two cloves, one teaspoonful of butter, salt and pepper to taste. Boil half an hour ; strain through a sieve; dissolve four tablespoonfuls of flour or corn- starch

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