Tomato Soup

Ingredients

• One pint and a half of stock
• One ounce of butter
• One pound and a half of tomatoes
• One ounce of flour
• One small onion
• One ounce of lean ham
• A little celery
• Salt and pepper
• One eschalot
• Half a gill of cream

Method

1. 1

   Melt the butter in a stewpan, add the ham, and the onion, eschalot, and celery, cut into thin slices; fry them for five minutes, then add the tomatoes sliced, pepper and salt, and let them simmer till well cooked; mix the flour with the stock and add it; when boiling pass it through a fine hair sieve, put it into a clean saucepan, give it a boil up, add the cream, and serve with fried croutons.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 5. The excerpt below is the record exactly as published.

TOMATO SOUP Ingredients One pint and a half of stock. One ounce of butter. One pound and a half of tomatoes. One ounce of flour. One small onion. One ounce of lean ham. A little celery. Salt and pepper. One eschalot. Half a gill of cream

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