Tomato Soup

Ingredients

• 1 lb. fresh tomatoes
• 1 oz. butter
• 1 oz. flour
• 2 oz. ham or lean bacon
• Small piece of carrot
• Small piece of turnip
• 1 teaspoonful Liebig
• 1 onion
• 4 cloves
• Small blade of mace
• 1 teaspoonful salt
• £ teaspoonful pepper
• 1 quart water
• Company’s Extract of Beef.

Method

1. 1

   Put the butter into a saucepan and melt it, add the vegetables, cleaned and cut in pieces, fry about five minutes, add the flour, spice and seasoning, the tomatoes cut in slices, also the ham; lastly add the extract dissolved in a quart of warm water with the salt and pepper, stir until the soup boils, then allow it to simmer one hour, rub through a wire sieve, boil up again, and serve with fried bread.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 9. The excerpt below is the record exactly as published.

TOMATO SOUP. INGREDIENTS. 1 lb. fresh tomatoes 1 oz. butter 1 oz. flour 2 oz. ham or lean bacon Small piece of carrot Small piece of turnip 1 teaspoonful Liebig 1 onion 4 cloves Small blade of mace 1 teaspoonful salt £ teaspoonful pepper 1 quart water Company’s Extract of Beef.

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