Tomato Soup
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); 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
- One quart of canned tomatoes
- 1 tablespoonful sugar
- a sprig of parsley
- one quart of sweet milk
- 1 teaspoonful of salt
- 1 onion
Method
- One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a sprig of parsley, cut fine, and 1 carrot and 2 cloves.
- Stew until soft enough to mash through a fine, wire sieve.
- Place one quart of sweet milk on the stove to boil.
- Mix 1 large tablespoonful of cornstarch smooth, with a little cold milk, and stir into the hot milk.
- Add 1 large tablespoonful of butter and 1/4 teaspoonful (good measure) of soda.
- Let cook one minute, until it thickens, add 1 teaspoonful of salt.
- Do not add the milk to the strained tomatoes until ready to serve.
- Then serve at once.