Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Tomato Soup
From The new Kentucky home cook book, 1884
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of peeled tomatoes
- half a tea-spoonful of soda
- one-half gallon of milk
- salt, pepper, and a piece of butter the size of a walnut
- a little with rolled cracker
Method
Stew tomatoes with soda until cooked.
Boil milk, stir in tomatoes, and season.
Thicken with rolled cracker before serving.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
TOMATO SOUP One chicken fried brown, one large onion cut up and fried in the same lard as the chicken, half a gallon of peeled and chopped tomatoes, one small pod of red pepper, salt to taste; boil all together until the tomatoes are thoroughly cooked. Take out the chicken, separate it from the bones, chop it fine, and return it to the kettle. If it is not thick 24 The New Kentucky Home Cook Book. enough, stir about one dessert-spoonful of flour in a half cup of cream. If you desire, add a few pods of okra and a little butter. Mrs. L. C. Dimmitt. TOMATO SOUP. Take one quart of peeled tomatoes, add half a tea-spoon- ful of soda, and let them stew until the tomatoes are thor- oughly cooked ; bring one-half gallon of milk to a boiling, and stir in the tomatoes; season with salt, pepper, and a piece of butter the size of a walnut; before taking it up, thicken a little with rolled cracker
Cook this with the app: pantry check, scaling, and the assistant.