Tomato Soup

Ingredients

• one quart tomatoes
• one quart water
• six whole cloves
• six whole pepper corns
• one and one-half tablespoons sugar
• one tablespoon salt
• two tablespoons butter
• two tablespoons chopped onion
• two tablespoons corn starch

Method

1. 1

   Boil tomatoes, water, cloves, pepper corns, sugar, and salt for twenty minutes.

2. 2

   Brown butter and cook onion in it until done; rub in corn starch; add this to tomatoes; boil for ten minutes; put through a sieve; heat and serve with toasted crackers or stale bread.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 32. The excerpt below is the record exactly as published.

TOMATO SOUP. Alice J. Roche, 275 Center street, Pasadena, Cal.— Boil one quart tomatoes, one quart water, six whole cloves, six whole pepper corns, one and one- half tablespoons sugar, one tablespoon salt, twenty minutes. Brown two tablespoons but- ter and cook two tablespoons choppad onion in it until done; rub in two tablespoons corn starch

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