Tomato Soup, with Rice

Ingredients

• half a medium-sized onion
• a quart can or ten or twelve large tomatoes
• two sprigs of parsley
• butter or dripping the size of a pigeon's egg
• a teaspoonful of flour
• a cup of stock
• a cupful of well-cooked, freshly-boiled rice
• half a teaspoonful of soda

Method

1. 1

   Cut the onion into coarse slices and fry in hot butter.

2. 2

   Add the tomatoes and parsley, cooking for about twenty minutes.

3. 3

   Remove the onion and parsley, strain the tomato.

4. 4

   In a stewpan, heat butter, sprinkle in flour, and stir in the tomato pulp.

5. 5

   Season with salt and pepper.

6. 6

   Add stock or boiling water, heat, then add rice and soda.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 34. The excerpt below is the record exactly as published.

TOMATO SOUP, WITH RICE. M. E. Kloeckner, No. 709 Locust avp""" Pasa- dena, Cal.— Cut half a medium-sized onion into coarse slices and fry them in a little hot butter. Add to a quart can or ten or twelve large tomatoes cut in pieces, after having peeled them, and also two sprigs of parsley. Let it cook about twenty minutes, when remove the onion and parsley. Strain the tomato. Put into the stewpan butter or dripping the size of a pigeon's egg, and when it foams sprinkle in a teaspoonful of flour; when it has cooked a minute, stir in the tomato pulp; season with salt and pepper. It is an improvement to add a cup of stock; however, if it is not at hand, it may be omitted and a cup of boiling water used in its place. Return to the fire, and when hot, add a cupful of well-cooked, freshly- boiled rice, and half a teaspoonful of soda

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