Tomato Soup

Ingredients

• Half a quart tin of tomatoes
• 1J pints stock
• 1 oz. butter
• 1 oz. flour
• 1 teaspoonful sugar
• Pepper
• Salt
• i pint milk (or cream)

Method

1. 1

   Put the tomatoes and stock into a pan, simmer for 30 minutes.

2. 2

   Then rub through a fine wire sieve.

3. 3

   Melt the butter in the pan, mix in the flour, and when perfectly blended add the soup by degrees, stirring all the time.

4. 4

   Bring to the boil, add the sugar, pepper and salt, and lastly the milk.

5. 5

   If cream is substituted for milk, put it into the soup tureen before pouring in the soup.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 5. The excerpt below is the record exactly as published.

Tomato Soup. Half a quart tin of tomatoes. 1J pints stock. 1 oz. butter. 1 oz. flour. 1 teaspoonful sugar. Pepper. Salt. i pint milk (or cream)

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