Tomato Soup

Ingredients

• 1 lb. tomatoes
• 1 quart water
• 1 small onion
• 2 cloves
• 1 slice lean ham
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 teaspoonful vinegar
• 1 lump of sugar
• pepper and salt to taste

Method

1. 1

   Put the butter into a pan, when melted, fry in it the ham, remove the ham, add the flour, and stir until a nice brown.

2. 2

   Add the water, fried ham, tomatoes cut into quarters, onion, and cloves.

3. 3

   Boil for forty-five minutes.

4. 4

   Then remove the ham and cloves and rub the soup through a wire sieve.

5. 5

   Pour back into the pan, add the vinegar, sugar, and pepper and salt to taste.

6. 6

   Re-boil for five minutes, pour into the tureen, and serve.

7. 7

   If the soup is required a nice red colour, stir in two or three drops of cochineal before serving.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 30. The excerpt below is the record exactly as published.

TOMATO SOUP. 1 lb. tomatoes 1 quart water 1 small onion 2 cloves 1 slice lean ham 1 tablespoonful butter 1 tablespoonful flour 1 teaspoonful vinegar 1 lump of sugar pepper and salt to taste

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