Tomato Soup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 14. The excerpt below is the record exactly as published.
TOMATO SOUP. Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stalk of celery, with half a pound of lean ham and a Ititle bitoi fresh butter over[ a slow fire for an hour or so. Then add two quarts of di- luted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes
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