Tomato Soup for Canning

Name: Tomato Soup for Canning
Ingredients: put in a preserving kettle y^ bushel of ripe toma- toes; 2 bunches of celery; 30 sprays of parsley; 4 or 5 sweet green peppers; 20 onions; I clove of garlic; 12 whole cloves; yi stick of cin- namon; 30 bay leaves; i teaspoonful of whole black pepper; one cup of sugar; i lb. of butter; 5 tablespoonsful of salt

From Allied cookery, 1916

This is a good soup and will keep all winter.

Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 34. The excerpt below is the record exactly as published.

TOMATO SOUP FOR CANNING (New England) put in a preserving kettle y^ bushel of ripe toma- toes, 2 bunches of celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green peppers, 20 onions, I clove of garlic, 12 whole cloves, yi stick of cin- namon, 30 bay leaves, i teaspoonful of whole black pepper; boil this 4 hours, strain through a sieve, and add \}4. cups of flour, one cup of sugar, i lb. of butter, and 5 tablespoonsful of salt

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