Tomato Soup (Alternative)

Ingredients

• 6 tomatoes, or a 1 lb. tin
• 1 quart of milk
• 1 tablespoonful of butter
• Some flour
• A small piece of onion
• Some peppercorns
• 0.5 teaspoonful of baking soda
• Salt

Method

1. 1

   If fresh tomatoes, put them in a saucepan with one quart of water, if tinned with rather more than a pint, add peppercorns and onion, and boil for half an hour.

2. 2

   Add the soda and strain through a sieve.

3. 3

   Boil the milk and butter and thicken with flour till like cream.

4. 4

   When boiling add the tomato stock and boil again.

5. 5

   Add salt and serve.

6. 6

   The soda is only to keep the milk from curdling, and gives no taste to the soup.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 7. The excerpt below is the record exactly as published.

salt. Remove all fat from the stock and put it on in a saucepan, add onions and apples roughly chopped, the tomato, powder and paste, and i teaspoonful salt. Let it boil for i hour and strain. Let it cool a little while, put it back into the saucepan with the whites and shells beaten up with a little cold water and lemon juice. When it boils and clarifies strain it through a fine napkin, put in the pieces of chicken and warm them in it. Serve with the plain boiled rice. Miss Weeks. Bowling. ONION SOUP. 2 quarts water. 1 Spanish onion. 1 teaspoonful of butter. 2 teaspoonfuls of cornflour, or more if necessary. 1 breakfastcupful of milk. Boil the water and butter, add the onion very finely minced, and boil for ij hours. Cool a little, and add the cornflour mixed with the milk ; stir till it comes to boiling point, season to taste and serve. E. A. OYSTER SOUP. 6 oysters. 1 whiting. 1 quart white stock. t carrot. 1 blade of mace. Some dried herbs. A few peppercorns. 1 oz. butter. 1 oz. flour. Salt, cayenne. 1 anchovy. A little lemon juice. 1 yolk of egg. 1 gill of cream. Simmer ingredients for 20 minutes and strain, melt butter, add flour to it and then add the strained stock and allow it to boil — add gently yolk and cream and stir but do not boil — blanch and beard oysters, and stir into soup with the liquor they are blanched in, lemon juice and seasoning. Mrs. Jackson, Northampton. 23 POTATO SOUP. Some roast beef bones. t i carrot. 2 quarts of water. 10 or 12 potatoes. 1 onions. I Seasoning. 1 large tomato. Boil the bones in the water for an hour, add the onions and potatoes chopped, the carrot grated, and the tomato rubbed through a sieve. Simmer slowly for i£ hours, — season and serve. E. P. W., Glasgow. RED SOUP. 9 quarts stock or water. 1 tin tomatoes. Good piece celery. 2 small onions. 3 potatoes. oz flour, 1 beetroot. i pint cream. £ teaspoonful sugar. Pepper, salt. Few grains cayenne. ij oz. butter. Put stock on to boil. Wash and prepare vegetables, leaving the beetroot until the last, and add all to the stock when it boils, also the tomatoes and sugar. Boil gently for i hour then pass through a hair sieve. Put flour and butter into a pan and rub together, add a little of the strained soup and boil for a few minutes, then add the rest of the soup. Bring to boil, season, heat the cream, and add it last of all. Miss Craig, 265 Golfhill Drive, Dennistoun. SCOTCH SOUP. 1 bone. I 2 onions or leeks. 1 lb. lean beef. A bit of carrot, turnip and celery. 1 teacupful oatmeal. I io breakfastcupfuls water. Salt and pepper. Take the fat from the bone and put it on to boil with the water. Add the carrot, turnip, celery, and one onion, and boil for 3 hours and strain. This makes stock, and may be made a day or two before it is used. Then put a little dripping in the soup pot, cut the meat in small squares, chop an onion finely, and fry them all in the dripping ; add the stock and allow it to boil, then add gradually the oatmeal, a dessertspoonful of salt and a little pepper. Let all boil three-quarters of an hour and serve. Mrs. D. R. Kilpatrick. 24 SKIRT SOUP. i £ lb. beef skirt. I i turnip, i large carrot. | Salt and pepper. Remove all the skin and fat from the skirt. Cut it up in pieces about J an inch square, and put into the soup pot with 2^ quarts of water and boil, and then add the carrot and turnip, cut up in small pieces about the size of peas. Boil for 2 hours and season. Mrs. Dobbie, Hollandbush, by Glasgow. SYLVESTER GRAHAM SOUP. (With kind permission of Andrew Glendinning, Esq., London.) 3 onions. 3 carrots. 4 turnips (small white). 1 small cabbage. 1 head of celery. 1 pint of stewed tomatoes. 1 teaspoonful butter, i cup of milk thickened with corn- flour. A small bunch of parsley. Pepper and salt. 3 quarts of water. Chop all the vegetables, with the parsley, very fine, and set them over the fire with the water and simmer gently until the vegetables are tender. Then put in the tomatoes, butter and milk, and boil for about ten minutes, stirring well. TOMATO SOUP. i tin tomatoes. I i yolk of egg. i tin water. I i pennyworth of cream. Pepper and salt. Rub tomatoes through sieve. Put puree with the water and a little flour mixed into a saucepan, and boil together, add pepper and salt. Beat yolk of egg, and put it in a tureen with the cream, pour soup slowly over, stirring well to keep egg and cream from curdling. No stock required for this soup, and if wanted richer add more cream and another yolk of egg. Mrs. M‘Farlane, 15 Dundonald Road, Kelvinside. TOMATO SOUP. 6 tomatoes, or a i lb. tin. 1 quart of milk, i tablespoonful of butter. Some flour. A small piece of onion. Some peppercorns. £ teaspoonful of baking soda

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