Tomato Soup

Ingredients

• three pints of this stock
• from eight to twelve ripe tomatoes
• one medium-sized onion
• tablespoon of sugar
• tablespoon of vinegar
• one of Worcester sauce
• a little cayenne

Method

1. 1

   Prepare stock from leg of beef, boil tomatoes with onion and other vegetables, strain, and season with sugar, vinegar, Worcestershire sauce, and cayenne.

2. 2

   If not clear, strain through a towel.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 520. The excerpt below is the record exactly as published.

Tomato Soup. — Clear tomato soup should be as bright as wine, not highly colored or highly flavored, but thoroughly good, and should never be made until really wanted, as freshness of flavor is a matter of first importance. Prepare stock from leg of beef; that from bones and odd pieces will not do for this soup ; it must be strong and of a clear golden-brown color and without a particle of grease ; such as may be secured by stewing about six pounds of leg of beef slowly for one or two hours in three quarts of water ; then pour ofTthe stock, let stand till cold and the meat may be put on again to make a second stock for other purposes. To about three pints of this stock add from eight to twelve ripe tomatoes, accord* mg to size, cut in slices, or canned tomatoes may be used, one med- ium-sized onion, sliced, and a few slices of carrot and turnip ; boil half an hour ana then strain off, taking care not to press any of the vegetables, which must not be over-cooked. To the clear soup add tablespoon of sugar and vinegar, one of Worcester sauce, and a lit- tle cavenne

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