Tomato Soup

Ingredients

• One quart can of tomatoes
• two tablespoontuls of flour
• one of butter
• one-half teaspoonful of salt
• one of sugar
• one pint of hot water
• a little red pepper

Method

1. 1

   Let the tomato and stock (or water) come to a boil, rub flour, butter and a little of the tomato together, and stir into the boiling mixture.

2. 2

   Strain through a sieve fine enough to retain the seeds.

3. 3

   Butter slices of stale bread, cut in small squares, place in a tin buttered side up, and brown in a quick oven.

4. 4

   Serve with the soup.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 12. The excerpt below is the record exactly as published.

One quart can of tomatoes, two tablespoontuls of flour, one of butter, one-half teaspoonful of salt, one of sugar, one pint of hot water (or one quart of soup stock), a little red pepper

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