Tomato Soup (Mrs. L. H. Smith)

Ingredients

• Make one gallon beef stock
• half peck ripe tomatoes
• two carrots
• two onions
• one turnip
• half pound of butter
• two spoons of flour
• two spoons of white sugar

Method

1. 1

   Boil all together for one hour and a half, then strain through a fine sieve.

2. 2

   Heat butter until light brown, add flour, mix well, add sugar, salt, and pepper to taste; stir until it boils, let it boil and skim for five minutes, and serve very hot.

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. L. H. Smith. Make one gallon beef stock. Take half peck ripe to- matoes, cut in halves, two carrots, two onions, one turnip cut fine ; boil all together for one hour and a half, then strain all through a fine sieve; take a sauce-pan large enough to hold it and put it on the fire with half pound of butter ; heat it until of a light brown color, and add two spoons of flour, mixing well together; add to this two spoons of white sugar

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