Tomato Soup

Ingredients

• one-fourth cup of rice
• two quarts of boiling salted water
• a can of tomatoes
• a teaspoon of salt
• a level saltspoon of pepper
• a tablespoon of sugar
• a medium-sized onion sliced
• three cloves
• one small bay-leaf
• a little nutmeg
• a cup of whipped cream

Method

1. 1

   Cook rice in boiling salted water until starch cells burst.

2. 2

   Stew tomatoes with seasoning, strain into rice-starch, add whipped cream, and serve.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.

Tomato Soup. Rinse one-fourth cup of rice, and cook gently in two quarts of boiling salted water till the starch cells burst. There should not be more than a generous quart of the starch when boiled. Stew a can of toma- toes for half an hour, seasoning, when first put on, with a teaspoon of salt, a level saltspoon of pepper, a tablespoon of sugar, a medium-sized onion sliced, three cloves, one small bay-leaf, and a little nutmeg. Rub the tomato when done through a soup strainer into the rice-starch and taste to see if the seasoning is right, adding salt or pepper if necessary. Now add a cup of whipped cream

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