Tomato Soup

Ingredients

• One tin of tomatoes
• 2 lb. fresh ones
• 1 quart of stock
• 1 onion cut up
• 1 clove of garlic
• 1 sprig each of parsley
• thyme
• and marjoram
• 1 bay leaf
• a tiny blade of mace
• a teaspoonful each of salt
• and peppercorns
• 1 oz. crushed tapioca
• 2 oz. butter
• 1 carrot

Method

1. 1

   Cut up all the vegetables and fry them for five minutes in the butter, then add the stock and Liebig Company's Extract of Meat, and boil for half an hour.

2. 2

   Rub all through a sieve, return to the stewpan, and bring to the boil.

3. 3

   Sprinkle in the crushed tapioca, stirring all the time; boil for ten minutes, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.

Tomato Soup. One tin of tomatoes, or 2 lb. fresh ones, 1 quart of stock, 1 onion cut up, 1 clove of garlic, 1 sprig each of parsley, thyme, and marjoram, 1 bay leaf, a tiny blade of mace, a teaspoonful each of salt and peppercorns, 1 oz. crushed tapioca, 2 oz. butter, 1 carrot

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