Tomato Soup

Ingredients

• an ounce of butter
• 2 middle-sized onions
• 3 table-spoonfuls of tapioca
• 2 quarts of stock
• & a tin Tomatoes, or 1 lb. Tomatoes
• Pepper and Salt

Method

1. 1

   Fry the onions in butter, then add the tomatoes and let stew for 20 minutes.

2. 2

   Rub through a sieve to remove seeds.

3. 3

   Add to 2 quarts of stock, bring to boil, then add soaked tapioca.

4. 4

   Boil for 10 minutes and season to taste.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 7. The excerpt below is the record exactly as published.

an ounce of butter, or some fat ham cut in small pieces (there should be a table-spoonful). When it is hot, put in 2 middle-sized onions sliced, and fry them; then add half a tin of TOMATO SOUP. Small table spoonful Butter or Fat. 2 Onions. 3 table-spoonfuls Tapioca. 2 quarts Stock. Pepper and Salt. & a tin Tomatoes, or 1 lb. Tomatoes. SOUPS. 23 tomatoes, or a lb. of fresh tomatoes, cut up roughly in pieces. Let this all stew for about 20 minutes, after which rub it through a sieve or cullender to keep back the seeds and to pulp the tomatoes and onions. Have 2 quarts of common stock made either with a small piece of mutton, veal, or beef ; it need not be rich, as the very plainest is quite good for this soup. Add the pulp of the tomatoes, etc., to the stock, and set it on the fire to boil; then put in 3 table-spoonfuls of tapioca

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