Tomato Soup

Ingredients

• 2 cupfuls beef stock
• 2 tablespoonfuls flour
• 2 cupfuls stewed tomatoes
• % teaspoonful celery salt
• 1 green pepper
• 1 teaspoonful salt
• 2 tablespoonfuls butter
• % teaspoonful pepper

Method

1. 1

   Add the strained tomatoes to the seasoned stock and then stir in the thinly sliced pepper.

2. 2

   Simmer 20 minutes.

3. 3

   Add the butter and flour mixed together and stir in the seasonings.

4. 4

   Cook until the mixture thickens, stirring constantly.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 86. The excerpt below is the record exactly as published.

Tomato Soup 2 cupfuls beef stock 2 tablespoonfuls flour 2 cupfuls stewed tomatoes % teaspoonful celery salt 1 green pepper 1 teaspoonful salt 2 tablespoonfuls butter % teaspoonful pepper

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