Tomato Soup

Ingredients

• 1 quart can tomatoes
• 1 pint hot water
• 1 tablespoonful sugar
• 1 teaspoonful salt
• 4 cloves
• 4 peppercorns, or
• 1 saltspoonful white pepper
• 1 tablespoonful butter
• 1 tablespoonful chopped onion
• 1 tablespoonful chopped parsley
• 1 tablespoonful cornstarch

Method

1. 1

   Boil tomatoes, water, sugar, salt, cloves, and peppercorns in a porcelain stewpan.

2. 2

   In a small saucepan, melt butter, fry onion and parsley for five minutes.

3. 3

   Add cornstarch, mix well, and stir into the tomato mixture.

4. 4

   Simmer for ten minutes, adjust seasoning, strain, and serve with rice, croutons, or toasted crackers.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 90. The excerpt below is the record exactly as published.

Tomato Soup. 1 quart can tomatoes. 1 pint hot water. 1 tablespoonful sugar. 1 teaspoonful salt. 4 cloves. 4 peppercorns, or 1 saltspoonful white pepper. 1 tablespoonful butter. 1 tablespoonful chopped onion. 1 tablespoonful chopped parsley. 1 tablespoonful cornstarch

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