Tomato Soup

Ingredients

• 8 middling sized tomatoes
• 1 bundle of sweet herbs
• 1 clove of garlic
• 1 onion stuck with 3 or 4 cloves
• a little allspice
• whole pepper
• salt to taste
• I qt. of stock
• 2 eggs

Method

1. 1

   Cut tomatoes in half, remove pips and watery substance, place in a saucepan with sweet herbs, garlic, onion, allspice, whole pepper, and salt.

2. 2

   Cook on gentle fire, stirring occasionally.

3. 3

   Once done, strain through a sieve, removing solids.

4. 4

   Stir tomato pulp into boiling stock, then remove from fire and stir in beaten eggs mixed with cold water.

5. 5

   Serve over fried bread dice.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 11. The excerpt below is the record exactly as published.

Tomato Soup—Ingredients—8 middling sized tomatoes, 1 bundle of sweet herbs, 1 clove of garlic, r onion stuck with 3 or 4 cloves, a little allspice, whole pepper, salt to taste, I qt. of stock, 2 eggs

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