Tomato Soup (2)
From Tried favourites cookery book, 1909
Serves 4
Cost — dessicated soup, 1.5d; tomatoes, 5d per tin.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 23. The excerpt below is the record exactly as published.
Tomato Soup (2>. For the stock, use the liquor in which tripe and onions were boiled ; when cold it will be quite a jelly. Put the stock in a pan, add 2 packets of Edwards’ Dessicated Soup (brown), stir occasionally till dissolved, add a tin of bnused tomatoes (as are sold for soup). Boil 1 hour or longer, strain through a sieve to' remove skins and seeds. Return to pan, add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.