Tomato Soup

Ingredients

• Three tomatoes
• half an onion
• one teaspoonful of parsley
• one tablespoonful of rice
• a dessertspoonful of dripping
• half a pint of boiling water
• pepper
• salt
• one teaspoonful of butter rolled in flour
• a tablespoonful of boiled rice

Method

1. 1

   Simmer onion in dripping until reddish brown.

2. 2

   Add sliced tomatoes and heat.

3. 3

   Pour in boiling water, add parsley, and stew for 15 minutes.

4. 4

   Rub through a sieve, return to saucepan, season, and add butter and boiled rice.

5. 5

   Simmer for 5 minutes before serving.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 3. The excerpt below is the record exactly as published.

Tomato Soup Three tomatoes, half an onion, one tea- spoonful of parsley, one tablespoonful of rice. Put the onion and a dessertspoonful of dripping into a stewpan and let it simmer till the onion is of a reddish brown ; add the tomatoes cut in slices, and stir all up till it is very hot, pour upon them half a pint of boiling water, add the parsley, and stew for a quarter of an hour, then rub the whole through a sieve, put it back into the stewpan, season it with pepper, salt, and sugar, add one teaspoonful of butter rolled I in flour, and a minute later a tablespoonful of boiled rice

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