Tomato Soup (Mrs. G. W. Brayton)

Ingredients

• two and a half quarts good beef stock
• one medium sized carrot
• one turnip
• one beet
• two onions peeled and cut in pieces
• a two quart can of tomatoes
• a quarter of a pound of butter
• three tablespoons of flour
• one dessert spoon of sugar

Method

1. 1

   Boil the vegetables in the beef stock for three-quarters of an hour; strain through a sieve; add the tomatoes and boil for fifteen minutes; strain again and add salt and pepper.

2. 2

   Heat butter until light brown, add flour, mix thoroughly, add sugar, and stir until it boils; boil for fifteen minutes and strain.

As published

This recipe was extracted from The new home cook book (1896), page 29. The excerpt below is the record exactly as published.

TOMATO SOUP. Mrs. G. W. Brayton. For one gallon of soup, take two and a half quarts good 5 66 THE HOME COOK BOOK. beef stock, one medium sized carrot, one turnip^ one beet and two onions peeled and cut in pieces ; boil the vege- tables in the beef stock three-quarters of an hour ; strain through a sieve ; add a two quart can of tomatoes and boil fifteen minutes ; strain again and add salt and pepper. While this is cooking, take a sauce-pan that will hold about six quarts and put in a quarter of a pound of butter and heat it to a light brown ; add while hot three tablespoons of flour ; take from the fire and mix thor- oughly ; add one dessert spoon of sugar

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