Tomato Soup

Ingredients

• 1 lb. ripe tomatoes
• 1 oz. crushed tapioca
• 1 quart of stock
• 1 onion
• 1 carrot
• 1 gill of milk
• a little seasoning

Method

1. 1

   Simmer the tapioca slowly in the stock with the carrot and onion (peeled and sliced) and add the tomatoes (cut up small).

2. 2

   Boil the whole to a pulp, and rub it through a sieve, add the milk, and season with salt and pepper and a grate of nutmeg.

3. 3

   Reduce it by boiling for another 10 minutes.

4. 4

   Serve with fried bread croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 90. The excerpt below is the record exactly as published.

Tomato Soup. i lb. ripe tomatoes or a tin of " peeled tomatoes,” i oz. crushed tapioca, i quart of stock, i onion, i carrot, i gill of milk, a little seasoning. Simmer the tapioca slowly in the stock with the carrot and onion (peeled and sliced) and add the tomatoes (cut up small). Boil the whole to a pulp, and rub it through a sieve, add the milk, and season with salt and pepper and a grate of nutmeg. Reduce it by boiling for another io minutes. Serve with fried bread croutons. Tomato Soup ( another way). 3 pints stock, i lb. ripe tomatoes,

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