Tomato Soup

Ingredients

• + c. tomatoes
• Onion
• + ce. water
• + tsp. sugar
• 2 pepper berries
• 3 tsp. salt
• Bit of bay leaf
• 1 tsp. butter
• 1 clove
• 1 tsp. flour

Method

1. 1

   Cook the first seven ingredients 15 minutes; strain, add salt.

2. 2

   Finish as a white sauce.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 58. The excerpt below is the record exactly as published.

TOMATO SOUP. ¢ ec. canned tomatoes. 1 tsp. flour. Soda. z tsp. salt. 1 tsp. butter. Pepper. 2 c. milk. Cook tomatoes till soft, strain, add soda (there should be i ec. stock). Make a sauce of tomato stock, butter, flour and seasonings. Add milk, and when hot, serve. 93 CARROT SOUP. + c. stock. te, milk. + c. carrot (grated). 1 tsp. butter. Onion. 1 tsp. flour. Salt and pepper. Cook carrot and onion in water until tender; strain (there should be +c. stock). Finish as Cream of Tomato Soup. CREAM OF CELERY SOUP. % 1 c. celery or fresh celery leaves. 1 tsp. flour. 4 ec. boiling water. $ tsp. salt. + ¢@. milk. Pepper. 1 tsp. butter. Onion juice. Cook celery in boiling water until very soft; press through a strainer (there should be 4 c. stock). Finish as Cream of Tomato Soup. Dried celery leaves may be used (1 tbsp. to 1 c. boiling water). RICE SOUP. 1 tbsp. cooked rice. 1 tsp. butter. + c. rice water. + tsp. flour. 4 c. milk. 4 tsp. salt. Onion. Pepper. Piece of dried celery leaf. Few grains cayenne. % tsp. chopped parsley. Heat rice in rice water, press all through a strainer. Scald milk with onion and celery leaf, strain and add to rice. Make a white sauce of milk mixture and remaining ingredients, except parsley. Just before serving, add parsley. Rice kerneis may be left whole. TOMATO SOUP. + c. tomatoes. Onion. + ce. water. + tsp. sugar. 2 pepper berries. 3 tsp. salt. Bit of bay leaf. 1 tsp. butter. 1 clove

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