Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Tomato Soup
From The Pattern cook-book, 1890
Serves 4
Boiled rice, macaroni, or vermicelli may be added.
A modern interpretation · AI-generated from the original record
Ingredients
- For this take equal parts of tomato and water
- If fresh tomatoes are available
- one table-spoonful of starch to every three pints of soup
- season with butter, salt and pepper
Method
If using fresh tomatoes, pour boiling water on them to loosen the skins, then remove the skins by plunging them into cold water.
Cut the tomatoes in slices and cook them with water slowly for half an hour.
Strain through a fine sieve, pulping through all the soft part and leaving only the seeds.
Return to the fire, season with butter, salt, and pepper, and thicken with corn-starch wet in some of the soup.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 35. The excerpt below is the record exactly as published.
ason with the butter, salt and pepper, and at the last turn in the milk, heated to boiling point in a farina-kettle. This should make but two quarts of soup, and the stock should be boiled down to a pint and a-half before the milk is added — provided, of course, the stock exceeds that quan- tity. SOUP WITHOUT STOCK. To make this the housewife need have little experi- ence of her own, provided she follows the directions carefully. Most soup without stock is quickly made and, therefore, commends itself highly to the cook who is pressed for time. TOMATO SOUP. For this take equal parts of tomato and water. If fresh tomatoes are available, pour boiling hot water upon them to loosen the skins, and having removed these by plunging the tomatoes quickly into cold water after they have stood one minute in the hot water, cut the toma- toes in slices to more accurately measure them, and allow as above. Cook the water and tomato rather slowly for half an hour, and strain through a fine wire sieve, such as is commonly used for sifting flour, pulping through all the soft part of the vegetable and leaving only the seeds in the sieve. Return to the fire, and season with butter, sorps. 91 salt and pepper. Thicken the soup with a Uttie corn- starch wet in some of the soup, allowing one table-spoon- ful of starch to every three pints of sou
Cook this with the app: pantry check, scaling, and the assistant.