gluten-freenut-free
Tomato Soup
From The century cook book, 1894
Serves 8
This soup can be enhanced with additional seasonings as desired.
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
- three quarts of stock
- one can of tomatoes
- a half cupful of rice
- a lump of butter the size of an egg
- a tablespoonful of sugar
- season with pepper and salt
Method
Bring the stock to a boil, add the tomatoes and rice, and boil for 1.5 to 2 hours.
Once the rice is done, add the butter and season.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 8. The excerpt below is the record exactly as published.
Tomato Soup. Take three quarts of stock and let it come to a boil; add to it one can of tomatoes, or its equivalent in fresh tomatoes, a half cupful of rice and boil from one and a half to two hours. When the rice is thoroughly done, add a lump of butter the size of an &gg, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.