Tomato Soup

Ingredients

• a gallon of water
• a can of tomatoes
• four cloves
• half a teaspoonful of pepper
• a table-spoonful of salt
• a grain of cayenne
• four table-spoonfuls of butter
• two slices of carrot
• two of turnip
• four stalks of celery
• four table-spoonfuls of flour

Method

1. 1

   Put a gallon of water into the soup-pot, and add the bones and gristle left from a roast.

2. 2

   Boil until reduced to two quarts; strain and cool.

3. 3

   Skim off fat, return stock to pot, add tomatoes, cloves, pepper, salt, and cayenne.

4. 4

   Boil.

5. 5

   In a frying-pan, melt butter, add onion, carrot, turnip, and celery; cook slowly for 15 minutes.

6. 6

   Add vegetables to soup.

7. 7

   Mix flour with remaining butter, stir until smooth, add to soup.

8. 8

   Simmer for 30 minutes, strain, and serve with fried bread.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 69. The excerpt below is the record exactly as published.

Tomato Soup. Put a gallon of water into the soup-pot, and add to it the bones and gristle left from a roast of mutton or any other roast. Boil until the liquid is reduced to two quarts ; then strain, and set in a cool place. At the end of an hour skim off all the fat, and return the stock to the soup-pot, adding to it a can of tomatoes, four cloves, half a teaspoonful of pepper, a table-spoonful of salt, and a grain of cayenne. Put on to boil. In the mean time put four table-spoonfuls of butter into the frying-pan, and when it has become melted, add an onion, two slices of carrot, two of turnip, and four stalks of celery, all cut fine. Cook slowly for a quarter of an hour ; then draw the vegetables to the side of the pan, and after pressing the butter from them, put them into the soup. Into the butter remaining in the frying-pan put four table-spoonfuls of flour

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