vegetariangluten-freenut-free
Tomato Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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
Put tomatoes, water, sugar, salt, cloves, and peppercorns in a saucepan and simmer for twenty minutes.
Fry onion and parsley in butter until yellow, add cornstarch, stir until smooth, then add to the boiling soup and simmer for ten minutes.
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.