Tomato Soup

Ingredients

• one quart can of tomatoes
• two cups of water
• one-half level tablespoon of sugar
• one level teaspoon of salt
• four whole cloves
• four peppercorns
• a rounding tablespoon of butter
• half as much minced parsley
• two level tablespoons of cornstarch

Method

1. 1

   Put tomatoes, water, sugar, salt, cloves, and peppercorns in a saucepan and simmer for twenty minutes.

2. 2

   Fry onion and parsley in butter until yellow, add cornstarch, stir until smooth, then add to the boiling soup and simmer for ten minutes.

3. 3

   Add more salt and pepper and strain.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 5. The excerpt below is the record exactly as published.

TOMATO SOUP— Put one quart can of tomatoes, two cups of water, one-half level tablespoon of sugar, one level teaspoon of salt, four whole cloves, and four peppercorns together in a saucepan and simmer twenty minutes. Fry a rounding table- spoon of chopped onion and half as much minced parsley in a rounding tablespoon of butter until yellow, add two level table- spoons of cornstarc

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