Tomato Soup

Ingredients

• one quart jar of tomatoes
• one pint of cold water
• one heaping tablespoonful of butter
• two tablespoonfuls of flour
• one heaping teaspoonful of salt
• one teaspoonful of soda
• one pint of rich cream

Method

1. 1

   Combine tomatoes and water in a saucepan over heat.

2. 2

   Mix butter and flour in another saucepan.

3. 3

   Pour boiling tomatoes over the butter and flour, stirring to prevent lumps.

4. 4

   Season with onion, salt, and pepper.

5. 5

   Boil slowly for half an hour, strain, add soda, then cream, boil for one minute, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 57. The excerpt below is the record exactly as published.

Tomato Soup Empty one quart jar of tomatoes into an agate saucepan and add one pint of cold water. Stand the mixture over a quick fire. Next, mix together in another saucepan one heap- ing tablespoonful of butter and two tablespoonfuls of flour. When the tomatoes reach the boiling heat, pour them over the flour and butter in the other saucepan, stirring constantly to 100 MMS. aEELY8 COOK BOOK keep it from lumping. Set the sauoepan on the stove and season the mixture with a little g^ted onion, one heaping tea- spoonful of salt, and a little black pepper. Let the soup boi! very àlawly for half an hour. Then press it through a puree sieve. Stand it back on the fire, add one teaspoonf ul of soda, and after a minute add one pint of rich cream

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