vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Soup

Name: Tomato Soup
Yield: 4 servings
Ingredients: one can of tomatoes; one pint of water; two peppercorns; one-half bay leaf; four cloves; one tablespoon chopped onion; one-half teaspoon celery salt; two teaspoons sugar; one teaspoon salt; one-quarter teaspoon soda; two tablespoons butter; three tablespoons of flour

From The New century cook book, 1899

Serves 4

Mrs. J. A. Sanford.

Presented as published in 1899. 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

Method

As published

This recipe was extracted from The New century cook book (1899), page 11. The excerpt below is the record exactly as published.

Tomato Soup. One can of tomatoes, one pint of water, two peppercorns, one-half bay leaf, four cloves and bit of mace, one tablespoon chopped onion, one-half teaspoon celery salt or teaspoon of seed. Cook until soft enough to strain. Add two teaspoons sugar, one teaspoon salt, one-quarter teaspoon soda, two tablespoons but- ter. Thicken with three tablespoons of flour

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