Tomato Soup No. 2
From Machias Cook Book, 1899
If too thick, add water, or leave out the flour and add 0.5 cup of rice.
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 21. The excerpt below is the record exactly as published.
TOMATO SOUP No. i. I quart rich stock, i can tomato, i onion, i bay leaf, i square French soup paste, season to taste. Boil all the ingredients to- gether for an hour, thicken with flour stirred smooth in a little water.' Add salt, pepper, paprika, celery salt, etc., to taste ; strain and serve with toasted crackers. A teaspoonful of sugar may be added if liked. Mrs. E. B. Curtis. TOMATO SOUP, No. 2. To 2 quarts soup stock, add i quart canned tomatoes, 2 whole cloves, a dash of red pepper, a small piece of onion, i teaspoon of sugar. Cook for half an hour, then strain and set over the fire again ; when hot add a piece of butter half the size of an egg rubbed into 2 tablespoonfuls of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.