Tomato Soup

Ingredients

• the contents of one can of tomatoes
• three pints of boiling water
• one onion
• two ounces of butter
• one tablespoon of sugar
• one of salt
• one-third of a teaspoon of cayenne pepper
• half a pint of heated milk
• toasted bread cut in small dices

Method

1. 1

   Boil the contents of one can of tomatoes in a saucepan with three pints of boiling water and one onion for three-quarters of an hour.

2. 2

   Rub two ounces of butter into the same quantity of flour.

3. 3

   Add one tablespoon of sugar, one of salt, and one-third of a teaspoon of cayenne pepper.

4. 4

   When the tomatoes are boiled, strain and mix with the other ingredients, stirring briskly until thoroughly mixed and very smooth.

5. 5

   Let it boil for ten minutes.

6. 6

   When ready to serve, add half a pint of heated milk and toasted bread cut in small dices.

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Tomato Soup. — To one can of toma- \ toes add one pint of boiling water and let it boill thoroughly ; thicken with corn starch, strain and ! season. Heat one quart of milk in another vessel! and add a little soda. When ready to serve, add i the milk to the prepared tomatoes. Aliss L. M. Garrison. Tomato Soup. — Boil the contents of one can of j tomatoes in a sauce pan with three pints of boiling water and one onion, three-quarters of an hour. Rub two ounces of butter into the same quantity j of flour. Add one tablespoon of sugar, one of salt. one-third of a teaspoon of cayenne pepper; when the tomatoes are boiled, strain, and mix with the other ingredients, a little at a time, stirring briskly until thoroughly mixed and very smooth. Let it boil ten minutes. When ready to serve, add half a pint of heated milk, and toasted bread cut in small dices

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