nut-free
Tomato Soup
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
- 4 lbs. tomatoes
- 2 onions
- 1 carrot
- 2 quarts of stock or broth
- pepper
- salt
- 2 oz. fresh butter
- a little roux
Method
Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them.
Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper, and salt, and let them boil for 1 hour, occasionally stirring.
Add a little roux to thicken the soup, and strain through a fine hair sieve.
Serve very hot with small pieces of fried bread, sprinkled with chopped parsley.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.
Tomato Soup — 4 lbs. tomatoes, 2 onions, 1 carrot, 2 quarts of stock or broth, pepper and salt and a little roux, 2 oz. fresh butter
Cook this with the app: pantry check, scaling, and the assistant.