Tomato Soup

Ingredients

• 2 lb. fresh tomatoes or 1 can of tomatoes
• 2 onions
• 2 oz. ham
• 1 lump of sugar
• Juice from half a lemon
• 1 red carrot
• 1 head celery
• 2 pints stock
• Pepper and salt
• 1 table-spoonful crushed tapioca

Method

1. 1

   In a stew-pan, combine butter, ham, onions, carrot, celery, and tomatoes.

2. 2

   Shake over heat for five minutes, then add stock, pepper, and salt.

3. 3

   Simmer for an hour and a half, then strain, returning to saucepan with tapioca.

4. 4

   Stir until boiling, add sugar and lemon juice, and boil for ten minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 29. The excerpt below is the record exactly as published.

TOMATO SOUP. 2 lb. fresh tomatoes or 1 can of tomatoes. 2 onions. 2 oz. ham. 1 lump of sugar. Juice from half a lemon. 1 red carrot. J head celery. 2 pints stock. Pepper and salt. 1 table-spoonful crushed tapioca

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