Tomato Soup

Ingredients

• a gallon of water
• two double-handfuls of okra
• one handful of shelled butter beans
• one small cymling
• six Irish potatoes
• one onion
• four ears of corn
• a soup-bone of beef, or one fowl
• from one pint to two quarts of tomatoes

Method

1. 1

   Boil a gallon of water and add two handfuls of okra, one handful of butter beans, one small cymling, six Irish potatoes, one onion, four ears of corn, and a soup-bone.

2. 2

   About an hour before serving, add peeled and cut tomatoes.

3. 3

   Season with red pepper, black pepper, and salt to taste.

4. 4

   Let it simmer, not boil.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 42. The excerpt below is the record exactly as published.

Tomato Soup. Put on a gallon of water ; let it boil ; put in two double- handfuls of okra, one handful of shelled butter beans, one small cymling, six Irish potatoes, one onion, four ears of com, and a soup-bone of beef, or one fowl

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