Tomato Soup
From The profession of cookery, from a French point of view, 1894
Use either fresh or tinned tomatoes.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.
Tomato Soup. Use either fresli or tinned tomatoes. Melt two ounces of fresli butter, and frizzle first a few chopped shallots, or one white onion
Cook this with the app: pantry check, scaling, and the assistant.