Tomato Soup

Ingredients

• 1 tin tomatoes
• 1 yolk of egg
• 1 tin water
• 1 pennyworth of cream
• Pepper
• and salt

Method

1. 1

   Rub tomatoes through sieve.

2. 2

   Put puree with the water and a little flour mixed into a saucepan, and boil together, add pepper and salt.

3. 3

   Beat yolk of egg, and put it in a tureen with the cream, pour soup slowly over, stirring well to keep egg and cream from curdling.

4. 4

   No stock required for this soup, and if wanted richer add more cream and another yolk of egg.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 7. The excerpt below is the record exactly as published.

1 yolk of egg. 1 gill of cream. Simmer ingredients for 20 minutes and strain, melt butter, add flour to it and then add the strained stock and allow it to boil — add gently yolk and cream and stir but do not boil — blanch and beard oysters, and stir into soup with the liquor they are blanched in, lemon juice and seasoning. Mrs. Jackson, Northampton. 23 POTATO SOUP. Some roast beef bones. t i carrot. 2 quarts of water. 10 or 12 potatoes. 1 onions. I Seasoning. 1 large tomato. Boil the bones in the water for an hour, add the onions and potatoes chopped, the carrot grated, and the tomato rubbed through a sieve. Simmer slowly for i£ hours, — season and serve. E. P. W., Glasgow. RED SOUP. 9 quarts stock or water. 1 tin tomatoes. Good piece celery. 2 small onions. 3 potatoes. oz flour, 1 beetroot. i pint cream. £ teaspoonful sugar. Pepper, salt. Few grains cayenne. ij oz. butter. Put stock on to boil. Wash and prepare vegetables, leaving the beetroot until the last, and add all to the stock when it boils, also the tomatoes and sugar. Boil gently for i hour then pass through a hair sieve. Put flour and butter into a pan and rub together, add a little of the strained soup and boil for a few minutes, then add the rest of the soup. Bring to boil, season, heat the cream, and add it last of all. Miss Craig, 265 Golfhill Drive, Dennistoun. SCOTCH SOUP. 1 bone. I 2 onions or leeks. 1 lb. lean beef. A bit of carrot, turnip and celery. 1 teacupful oatmeal. I io breakfastcupfuls water. Salt and pepper. Take the fat from the bone and put it on to boil with the water. Add the carrot, turnip, celery, and one onion, and boil for 3 hours and strain. This makes stock, and may be made a day or two before it is used. Then put a little dripping in the soup pot, cut the meat in small squares, chop an onion finely, and fry them all in the dripping ; add the stock and allow it to boil, then add gradually the oatmeal, a dessertspoonful of salt and a little pepper. Let all boil three-quarters of an hour and serve. Mrs. D. R. Kilpatrick. 24 SKIRT SOUP. i £ lb. beef skirt. I i turnip, i large carrot. | Salt and pepper. Remove all the skin and fat from the skirt. Cut it up in pieces about J an inch square, and put into the soup pot with 2^ quarts of water and boil, and then add the carrot and turnip, cut up in small pieces about the size of peas. Boil for 2 hours and season. Mrs. Dobbie, Hollandbush, by Glasgow. SYLVESTER GRAHAM SOUP. (With kind permission of Andrew Glendinning, Esq., London.) 3 onions. 3 carrots. 4 turnips (small white). 1 small cabbage. 1 head of celery. 1 pint of stewed tomatoes. 1 teaspoonful butter, i cup of milk thickened with corn- flour. A small bunch of parsley. Pepper and salt. 3 quarts of water. Chop all the vegetables, with the parsley, very fine, and set them over the fire with the water and simmer gently until the vegetables are tender. Then put in the tomatoes, butter and milk, and boil for about ten minutes, stirring well. TOMATO SOUP. i tin tomatoes. I i yolk of egg. i tin water. I i pennyworth of cream. Pepper and salt

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