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Tomato Purée

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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. Begin by cleaning four potatoes, two leeks, a celery, four carrots, three pounds of big tomatoes;
  2. well wash all these vegetables and cut them in dice, the tomatoes a little larger.
  3. Cook them all gently for an hour in nearly two pints of gravy, to which you have already added two thick slices of bread and a pinch of salt.
  4. Take care that your vegetables do not stick to the bottom of the pan.
  5. When all is well cooked, pass it through a fine tammy.
  6. Add more gravy, or water and meat juice;
  7. make it of the consistency that you wish.
  8. Bring it to the boil again over the fire, adding pepper and salt, and just before serving a bit of fresh butter also.
  9. It is a great improvement to add at the last minute the yolk of an egg, mixed in a little cold water, quickly stirred in when the soup is off the fire.
  10. The three recipes for seven or eight persons.
  11. [G.
  12. Kerckaert.]