Vegetable Marrow and Tomato Soup

Ingredients

• 1 doz. Tomatoes
• 1 Vegetable Marrow
• 9 Onions
• 1 oz. Butter
• 2 doz. Peppercorns
• 1 teaspoonful Sugar
• 3 pints Stock
• Salt

Method

1. 1

   Peel the vegetable marrow, slice it up, and take out the seeds; slice up the tomatoes and put them, with the marrow, into the saucepan with the butter, sugar, salt, and peppercorns; sweat them for five minutes.

2. 2

   Pour over the boiling water or stock, and simmer for one hour.

3. 3

   Rub through a sieve and return to the saucepan.

4. 4

   Add more salt, if necessary, bring it to the boil, pour into a tureen, and serve.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 182. The excerpt below is the record exactly as published.

VEGETABLE MARROW AND TOMATO SOUP, 1 doz. Tomatoes . . . . Zd. 1 Vegetable Marrow 9 Onions . 2d. 1 oz. Butter 2 doz. Peppercorns 1 teaspoonful Sugar 3 pints Stock Salt

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