Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Clear Tomato Soup
From How we cook in Tennessee .., 1906
Serves 4
Tested by Mrs. P. R. Bray.
A modern interpretation · AI-generated from the original record
Ingredients
- one can of tomatoes
- one quart of boiling water
- two onions
- one tablespoonful of butter
- two of flour
Method
Boil one hour; rub butter and flour together and stir in just before taking from the fire.
Add salt and pepper to taste.
Strain and serve.
Nutrition per serving
214Calories
5 gProtein
47 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.
Clear Tomato Soup. — One can of tomatoes or one quart of fresh tomatoes, one quart of boiling water, two onions; boil one hour; rub one tablespoonful of butter and two of flour
Cook this with the app: pantry check, scaling, and the assistant.