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
Recipe by Mrs. L. C. Dimmitt.
A modern interpretation · AI-generated from the original record
Ingredients
- one chicken fried brown
- one large onion cut up
- half a gallon of peeled and chopped tomatoes
- one small pod of red pepper
- salt to taste
- one dessert-spoonful of flour
- a half cup of cream
- a little butter
Method
Fry chicken and onion, then add tomatoes and red pepper.
Boil until tomatoes are cooked.
Remove chicken, chop, and return to kettle.
Thicken with flour and cream if needed.
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
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