Tomato Soup

Ingredients

• a quarter of a peck of tomatoes
• a beef or mutton bone
• two pounds of lean meat
• three quarts of cold water
• a tablespoonful of flour
• pepper to taste
• salt to taste

Method

1. 1

   Wash and chop the tomatoes, then place in a soup-kettle with the bone or meat, pepper, salt, and cold water.

2. 2

   Bring to a boil, then simmer slowly for three hours.

3. 3

   Remove the bone or meat, strain the broth through a fine sieve, pressing on the tomatoes lightly.

4. 4

   Return the liquid to the kettle, mix flour with cold water, stir into the soup, boil for five minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 6. The excerpt below is the record exactly as published.

Tomato Soup. Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl ; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of either kind, pepper and salt, and three quarts of cold water ; bring to a boil, then simmer slowly for three hours ; take out the bone or meat, and strain the broth through a fine sieve, pressing on the tomatoes lightly ; return the liquor to the soup- kettle, mix a tablespoonful of fiour

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