Tomato Soup

Ingredients

• 2 lbs. of ripe red tomatoes
• 2 carrots
• 1 bunch of herbs
• 2 quarts stock
• U oz. dripping
• 1 1 oz. Remylina cornflour
• 6 peppercorns
• Salt and a pinch of castor sugar

Method

1. 1

   Break the tomatoes into an enamelled saucepan with the dripping, herbs, and seasoning.

2. 2

   Wash and grate the red parts of the carrots, and add to the other ingredients.

3. 3

   Cover the pan and cook for half an hour.

4. 4

   Add the stock, and boil for another 5 hours.

5. 5

   Mix the cornflour to a smooth paste with cold stock, add it to the soup, pass all through a sieve, and re-boil.

6. 6

   Add carmine to improve the colour if necessary.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 10. The excerpt below is the record exactly as published.

TOMATO SOUP. 2 lbs. of ripe red tomatoes. 2 carrots. 1 bunch of herbs. 2 quarts stock. U oz. dripping. 1 1 oz. Remylina cornflour. 6 peppercorns. Salt and a pinch of castor sugar

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