vegetariannut-free
Tomato Soup without Meat
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
- 1 can tomatoes
- 2 large onions
- ^ pint milk
- 1 tablespoonful flour
- 2 tablespoonfuls butter
- salt
- pepper
Method
Take 1 can of tomatoes, press through a colander and set on the fire to stew gently.
Slice 2 large onions very thin and add to the tomatoes.
Let it stew for 30 minutes, then add 0.5 pint of milk, 1 tablespoonful of flour rubbed in 2 tablespoons of butter, and salt and pepper to taste.
Let it boil for 3 minutes, when it is done.
Serve with bits of toasted bread.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.
Tomato Soup without Meat — 1 can toma- toes, 2 large onions, ^ pint milk, 1 tablespoon- ful flour, 2 tablespoonfuls butter, salt, pepper
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