Tomato Soup

Ingredients

• 1 can tomatoes
• 1 pint of stock
• 1/4 teaspoonful soda
• 1 tablespoonful of butter
• 2 tablespoonfuls of flour
• 1 teaspoonful of sugar
• 1 small onion, cut up
• 1 sprig of parsley
• 1 bay-leaf
• 1 small teaspoonful of salt
• 3 shakes of pepper

Method

1. 1

   Put the tomatoes into a saucepan with parsley, onion, bay-leaf, and stock or water, and cook for fifteen minutes, then strain.

2. 2

   Wash the saucepan, return the tomatoes, and boil again.

3. 3

   Melt the butter, rub smooth with the flour, and add to the soup while boiling, stirring until smooth.

4. 4

   Add sugar, salt, pepper, and soda, and strain into a hot tureen.

5. 5

   Serve with croutons.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 27. The excerpt below is the record exactly as published.

Tomato Soup 1 can tomatoes, or 1 quart of fresh stewed ones. 1 pint of stock. (You can use water instead in this soup, if necessary.) ^4 teaspoonful soda. 1 tablespoonf ul of butter. 2 tablespoonfuls of flour. 1 teaspoonful of sugar. 1 small onion, cut up. 1 sprig of parsley. 1 bay-leaf. 1 small teaspoonful of salt. 3 shakes of pepper

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