vegetariannut-free
Tomato Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 quart can of tomatoes
- 1 onion
- 1 turnip
- 1 carrot
- salt and pepper
- 1 kitchen spoon of butter
- 1 heaping teaspoon of flour
Method
Cook tomatoes with onion, turnip, carrot, salt, and pepper for 1 hour.
Strain, return to kettle, add butter and flour paste, boil, and serve.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.
Tomato Soup. Take 1 quart can of tomatoes, add to it 1 onion, 1 turnip, 1 carrot, salt and pepper. Cook 1 hour, then press through a sieve. Return to kettle and add 1 kitchen spoon of butter and 1 heaping teaspoon of flour
Cook this with the app: pantry check, scaling, and the assistant.