Tomato Soup
From The book of plain cooking, 1904
Fresh fruit can be substituted with tinned tomatoes.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.
tinned tomatoes may be used. Melt a piece of butter in a saucepan, slice the quantity of tomatoes you require, and let them simmer gently until soft. Cover with stock, adding an onion, a bunch of herbs, pepper and salt. Cook until the tomatoes are capable of being rubbed through a hair sieve. Boil up, adding a little crushed tapioca
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