Tomato Soup

Ingredients

• 1 doz. Tomatoes
• 1 oz. Butter
• 2 Onions
• 1 Carrot
• 2 oz. Flour
• Salt and 1 teaspoonful Sugar
• 2 doz. Peppercorns
• 3 quarts Bone Stock

Method

1. 1

   Slice the onions and carrot, fry in butter with peppercorns and sugar.

2. 2

   Sprinkle flour and mix well.

3. 3

   Cut up tomatoes and add, then pour over boiling stock and stir until it boils.

4. 4

   Simmer for an hour, rub through a sieve, return to the saucepan, heat thoroughly, and serve with fried bread.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 181. The excerpt below is the record exactly as published.

TOMATO SOUP. 1 doz. Tomatoes 1 oz. Butter 2 Onions, 1 Carrot 2 oz. Flour Salt and 1 teaspoonful Sugar 2 doz. Peppercorns 3 quarts Bone Stock

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