Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Pink Velvet Soup
From The Rural cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Half a canful of tomatoes
- one pint of water
- one tablespoonful of butter
- one large onion
- one potato shaved thin
- a saltspoonful of celery seed
- a teaspoonful of salt
- a tablespoonful of sugar
- a pinch of sweet marjoram
Method
Boil all ingredients together for half an hour or until potatoes melt.
Strain, thicken with tapioca or cornstarch, boil for five minutes, add baking soda, and then pour in hot milk.
Serve at once.
As published
This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.
Pink Velvet Soup.— Half a canful oi tomatoes, oue pint of water, one tablespoonful of butter, one large onion, chopped small ; one potato shaved thin, a saltspoonful of celery seed, a teaspoonful of salt, a table- spoonful of sugar and a pinch of sweet marjoram
Cook this with the app: pantry check, scaling, and the assistant.