Tomato Soup

Ingredients

• 8 Large Tomatoes
• i Tablespoonful Worcester Sauce
• 3 Cloves
• 1 Carrot
• 2 Breakfast -cupfuls Milk
• 2 Onions
• i Tablespoonful Flour
• i Blade Mace
• i Teacupful Cream
• A few drops of Cochineal improves the colour

Method

1. 1

   Put butter into saucepan with carrots and onions sliced; fry for a few minutes; add two quarts water; slice tomatoes and add with cloves and mace and salt and pepper to taste; boil for three-quarters of an hour; strain; bring to boiling point; mix flour with milk and add sauce; add to soup and stir till it boils; put cream into hot tureen, and slowly add soup.

2. 2

   N.B. — On no account must the cream be boiled.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 1. The excerpt below is the record exactly as published.

TOMATO SOUP. Ingredients. 8 Large Tomatoes. i Tablespoonful Worcester 3 Cloves. Sauce. 1 Carrot. i Oz. Butter. 2 Breakfast -cupfuls Milk. 2 Onions. i Tablespoonful Flour. i Blade Mace. \ Teacupful Cream. A few drops of Cochineal improves the colour

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