Tomato Soup

Ingredients

• To two quarts of stock
• one can of tomatoes
• twelve fresh ones
• a tablespoonful of flour
• one lemon

Method

1. 1

   Add tomatoes to stock and boil for one hour.

2. 2

   Add flour, strain, and boil to desired thickness.

3. 3

   Slice lemon into the bottom of the soup tureen and pour the soup over it.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

TOMATO SOFP.-To two quarts of stock add 1¥JL one can Gf tomatoes or twelve fresh ones; boil one hour; add a table¬ spoonful of flour, strain, let it boil to desired thickness; slice one lemon into bottom of soup tureen and turn over the soup. SOUP.— Half a pint of green peas, half a pint of cauli- ^ flower, one pint of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful of tomato, half a pint of asparagus heads, two quarts of soup stock — any kind will do; three table¬ spoonfuls of butter, three tablespoonfuls of flour

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