Tomato Soup

Ingredients

• One can of tomatoes
• one pint of boiling water
• tablespoonful of flour made into a paste
• a half teaspoonful of soda
• salt to taste
• pepper to taste
• piece of butter size of walnut
• a little sugar

Method

1. 1

   Boil the tomatoes soft and strain, add one pint of boiling water, and a tablespoonful of flour made into a paste.

2. 2

   Pour into a pint of boiling milk a half teaspoonful of soda, put into the boiling tomatoes, then pour in the thickened milk.

3. 3

   Season with salt, pepper, and sugar.

4. 4

   Serve at once.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.

TOMATO SOUP. One can of tomatoes boiled soft and strained, add one pint of boiling water, tablespoonful of flour made into a paste, pour into a pint of boiling milk a half teaspoon- [ 16 ] ful of soda, put into the boiling tomatoes, then pour in the thickened milk; salt, pepper to taste, a little sugar, piece of butter size of walnut; season tomatoes before pouring in the milk. Don’t touch after the thickening goes in. Serve at once. Mrs. W. A. ERWIN. ECONOMICAL SOUP. Take all that is left of a roast beeh meat and bones; and a piece of ham, either raw or cold boiled, put them on to boil with sufficient water to cover them, adda couple dozen of okras, and six or eight large tomatoes, cut them in small pieces, pepper and salt to taste; boil until the okra is dissolved. Toast some slices of bread and cut in small pieces. Having skimmed the soup carefully, strain it and pour over the toast. Mrs. GHo. WATTS. BOUILLON. Take one-half pound of beef, small bone, one quart of water, boil one hour, season with salt, pepper, one finely chopped onion, tablespoonful of chopped parsley, sprig of thyme, boil half an hour longer, strain for use, and serve with bread browned and cut three times the size of a dice. Mrs. ‘TOMLINSON. BEEE SOU PENG we Take a shank of beef, break the bone in several places, wash it clean and put it in the pot with a half cup of rice, and cover it with cold water and set it over a brisk fire; as soon as it begins to simmer, draw it somewhat off the fire, where it will only continue to simmer, skim [ 17] well, put in your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes. Keep your soup boiling slowly for seven hours, when the meat will be partially dissolved and a thick broth forms; the last hour add tomatoes, a bunch of thyme, or mar- joram, or if you choose a small sprig of each, then add okra already boiled to a mucilage in a porcelain stew pan, and salt and red pepper, let it boil once more and serve immediately. Stir the soup frequently from the bottom during the whole process of boiling, skim off the fat before sending the soup to the table; soup that has boiled properly has imbibed all the substance, and if any bits of meat remain undissolved, they should be removed before serving. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BEEF SOUP No. 2. This soup is made as No. 1, though bits of meat other than the shank are used, and is very good if taken pains with. In winter, when fresh vegetables cannot be ob- tained, use canned vegetables, chopped celery or even the seed will improve your soup very much. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BO GA TOSSOUL: Peel and cut up four large potatoes, put them in one quart of hot water, and boil two hours, until the potatoes are dissolved in water; add water as it boils away. Run through a colander, adding three-fourths of a cup of hot cream, one tablespoonful of fine cut parsley, two table- spoonfuls of flour, salt, black and cayenne peppet. Take [ 18 ] kettle off of the fire and add the beaten yolks of two or three eggs. Do not let the soup boil after the eggs are added, as they would curdle. SADIE 5S. ROOT. CORN SOUP. To a pint of corn add a quart of hot water, boil it for an hour and press it through a colander; put into the sauce pan butter size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, cook a minute, stirring well; add one-half of the corn pulp, when smoothly mixed stir in the remainder of the corn and water. Add cayenne pepper, salt and a pint of boil- ing milk, a cup of cream, the yolks of two eggs may be added just before serving, mix with milk, and not allow it to boil after eggs are added; a tablespoonful of tomato catsup will improve it. SADIE S. Root. TOMATO BISQUE. Boil one quart can of tomatoes with an onion and strain, heat the milk, mix two tablespoonfuls of flour, one tablespoonful of sugar, one-half tablespoonful of soda

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