Tomato Soup with Stock

Ingredients

• 1 quart stock
• 1 can tomatoes
• salt to taste
• pepper to taste
• sugar to taste

Method

1. 1

   Stew and strain tomatoes; add to boiling stock, season, and simmer for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 58. The excerpt below is the record exactly as published.

Tomato Soup with Stock. — 1 quart stock, 1 can tomatoes, salt, pepper, and sugar to taste. Stew and strain tomatoes; add to boiling stock, season, and simmer 10 minutes. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK SI Tomato Soup without Stock. — Stew to¬ gether for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, V2 teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Cream Soups. — Boil 1 quart of milk, sea¬ soning with 1 teaspoon of salt, 1 saltspoon white pepper. Thicken with two tablespoons flour and 1 of butter rubbed to a cream with a cup of boiling water; add thickening to boiling milk and boil two minutes. This is the foundation for many fish and vegetable cream soups. A pint of green peas, boiled, mashed, and added, or spinach or asparagus can be used — salmon, about 1 pound, is good. For cream of celery, boil 1 pint of cut celery till tender, add to boiling milk and rub through the sieve before adding thickening. For potato soup use 6 large or 10 medium potatoes, boiled and mashed fine, then stirred into the milk and strained, a large tablespoon of chopped parsley lightly stirred in. For corn soup use milk without straining, adding a can of corn (chopped) or com cut from 6 ears boiled fresh com, an even tablespoon sugar and boil 10 minutes. Salsify can also be used and combinations are numberless. Mock Bisque Soup. — A can tomatoes, 1 V2 tablespoons butter, 1A tablespoons flour, 1 quart milk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season to¬ matoes well and reheat. Take both from fire and mix together; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak A cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again ; simmer 1 hour, add A cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table¬ spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table¬ spoon chopped parsley, and serve. Family Soup. — Time, 6 hours; 3 or 4 quarts pot liquor, t.e., the water in which mutton or salt beef has been boiled. Any bones from dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2 blades mace, a few peppercorns, pepper and salt to taste

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