Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Clear Tomato Soup
From Delta Gamma cook book, 1922
Serves 4
Mary Louise Longbrake (Lambda)
A modern interpretation · AI-generated from the original record
Ingredients
- 2 cups tomato juice, strained
- 1 cup soup stock
- 2 bay leaves
- ]/2 tablespoon sugar
- 1 tablespoon corn starch
Method
Simmer all ingredients except corn starch for about five minutes.
Strain and return to stove, adding corn starch dissolved in water, and salt to taste.
When serving, add whipped cream and sprinkle parsley on top.
Nutrition per serving
76Calories
3 gProtein
12 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 4. The excerpt below is the record exactly as published.
Clear Tomato Soup 2 cups tomato juice, strained 6 cloves 1 cup soup stock 2 bay leaves ]/2 tablespoon sugar several pepper corns 1 tablespoon corn starch
Cook this with the app: pantry check, scaling, and the assistant.