Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Bean and Tomato Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Beans, boiled, 1 cup
- Butter, 1 tablespoon
- Rice, cooked, 1/2 cup
- Salt
- Tomatoes, stewed, 2 cups
- Flour, 1 tablespoon
- Boiling water for required consistency
Method
Rub beans and tomatoes through a sieve; add salt, butter rubbed in flour, cooked rice, and enough boiling water to achieve proper consistency; reheat and serve.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.
BEAN AND TOMATO SOUP Beans, boiled, 1 cup. Butter, 1 tablespoon. Rice, cooked, y^ cup. Salt. Tomatoes, stewed, 2 cups. Flour, 1 tablespoon. Boiling water for required consistency
Cook this with the app: pantry check, scaling, and the assistant.