Tomato Soup
From The handy dictionary of cookery, 1890
Using fresh tomatoes will improve the color.
Presented as published in 1890. 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
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 103. The excerpt below is the record exactly as published.
a carrot, scrape it very thinly, cut it into small pieces, skin, scald, and slice an onion, a leek, and a clove of garlic. Put all into a pan with one ounce of butter, a tiny pinch of sugar, the juice of a lemon, and a small piece of lean ham; pour over these a tin of tomatoes, and allow all to simmer slowly till soft enough to pass through a sieve ; after rubbing it through a sieve return the juice to a clean pan and thicken it with a tablespoonful of rice flour ; allow it to boil, and it is ready to serve. Tomato Soup. Put into a saucepan two ounces of butter, when it is melted add to it a finely-minced onion, turnip, and carrot, a blade of mace, a sprig of parsley and thyme, the juice of one lemon, four cloves, six peppercorns, and half a teaspoonful of salt ; pour over these a tin of tomatoes ; bring it to the boil, remove any scum that rises, add three pints of good white stock ; simmer till the vegetables are soft, pass it DOMESTIC COOKERY. 1 86 through a sieve. Return the soup to the pan and thicken with a tablespoonful of rice flour
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