Tomato Soup

Ingredients

• Two ounces of lean bacon
• two ounces of tapioca
• one quart of stock
• two pounds of tomatoes
• one ounce of butter
• one clove of garlic (if liked)
• one onion
• three sprigs of thyme

Method

1. 1

   Cut the bacon and vegetables into pieces the size of dice, and fry in the butter for ten minutes to extract flavour.

2. 2

   Then add sliced tomatoes and the stock; boil gently until soft and nicely flavoured.

3. 3

   Run through a hair sieve with a wooden spoon; return the soup to the saucepan.

4. 4

   When boiling, sprinkle in the tapioca, stir, and boil gently until transparent.

5. 5

   Season to taste and pour into a hot tureen.

6. 6

   A lump or two of sugar will correct the acidity of tomatoes.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 22. The excerpt below is the record exactly as published.

Tomato Soup. — Two ounces of lean bacon, two ounces of tapioca, one quart of stock, two pounds of tomatoes, one ounce of butter, one clove of garlic (if liked), one onion, three sprigs of thyme

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