Tomato Soup
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
Method
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.
an onion boiled tender; add to the stock. Thicken with butter rolled in flour, and season with pepper, salt, and cayenne ; just before serving stir in the cream, and do not let it boil again. SOUP A LA REINE. (My own Recipe.) Ingredients. S quarts of nice White Stock (may be i Onion. boiled from an old fowl). Some Nutmeg. I cup of Fine Bread-crumbs. White Pepper. A large cup of good Cream. Put an old fowl in a stewpan with water enough to cover it well ; let it simmer for three or four hours ; if the water has diminished, add a little more Aot. About a pound of neck of mutton, or veal, may be added, and an onion. Let it boil till you have a good stock, skim well ; let it get cold, and strain. The next day, when it has boiled up, add the bread-crumbs, nutmeg, pepperj and salt, and, just before serving, the cup qf' cream. Can be served with toasted bread cut in dice. 229 S] SOUP (TOMATO)— SPRITZE— STEAK (PICKLED). SOUP {TOMATO). (My own Recipe.) Take about a dozen nice ripe tomatoes, boil quite tender, with an onion ; mash, and strain. Add to two quarts of good stock ; thicken with a pat of butter rolled in flour ; flavour with a green chilli, cut up
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