Tomato Soup

Ingredients

• 1 can tomatoes
• 1 quart tomatoes peeled and cut in pieces
• 4 cloves
• 1/2 teaspoon peppercorns
• 2 slices onion
• 3 tablespoons butter
• 2 sprays parsley
• 2 tablespoons flour
• Bit of bay leaf
• Salt, pepper, cayenne

Method

1. 1

   Cook the first six ingredients together for twenty minutes.

2. 2

   Rub through a puree strainer and keep hot.

3. 3

   Melt butter in a saucepan, add flour, and stir to a smooth paste.

4. 4

   Dilute with tomato mixture to desired consistency.

5. 5

   Combine and season with salt, cayenne, and nutmeg.

6. 6

   Reheat and serve with toasted Saratoga Wafers.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 19. The excerpt below is the record exactly as published.

Tomato Soup Roast Guinea Fowl — Giblet Sauce Rhubarb Sauce Potato Souffles — Egg-Plant With Fine Herbs Dressed Head Lettuce Orange Ice — Chocolate Jumbles Coffee TOMATO SOUP 1 can tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in }/2 teaspoon peppercorns, pieces. Few gratings nutmeg. 2 slices onion. 3 tablespoons butter. 2 sprays parsley. 2 tablespoons flour. Bit of bay leaf. Salt, pepper, cayenne

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