Tomato Soup (as made in Germany)

Ingredients

• Cut up I pound of veal from the breast
• and i ounce butter
• i onion
• and i carrot
• and 3 quarts water
• parsley
• salt
• and pepper
• i pint tomatoes
• and i green pepper
• add a spoonful of sugar
• and i cup of boiled rice

Method

1. 1

   Cook veal, bones, butter, onion, carrot, water, parsley, salt, pepper, tomatoes, and green pepper for 3 hours.

2. 2

   Add sugar and boiled rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.

TOMATO SOUP (as made in Germany). Cut up I pound of veal from the breast, add the bones and i ounce butter, i onion, and i carrot, and 3 quarts water, parsley, salt, and pepper, i pint tomatoes and i green pepper, cut up and free from seeds. Cook 3 hours, add a spoonful of sugar and i cup of boiled rice

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