Tomato Soup
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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.
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Ingredients
Method
- 1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.
- 2 slices onion.
- 2 sprays parsley.
- Bit of bay leaf.
- 4 cloves.
- 1/2 teaspoon peppercorns.
- Few gratings nutmeg.
- 3 tablespoons butter.
- 2 tablespoons flour.
- Salt, pepper, cayenne.
- PROCESS: Cook the first six ingredients together twenty minutes.
- Rub through a purée strainer, keep hot.
- Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute;
- dilute with tomato mixture to the consistency to pour.
- Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg.
- Reheat and serve with crisp, toasted Saratoga Wafers.