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Spanish Tomato Soup

A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).

A historical recipe

The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put 1 tablespoon of butter in a saucepan, and when melted stir into it 3 onions thinly sliced, and let simmer for ten minutes;
  2. then add to them the juice from 1 can of tomatoes and 2 of the tomatoes, and let cook slowly for twenty minutes;
  3. strain, pressing through a sieve, return to the fire, add 1 tablespoon of butter, some pepper and salt, and stir in 2 well-beaten eggs.
  4. Do not let the soup boil after adding the eggs.