Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Tomato Soup
From Temperance cook book, 1887
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- six pounds of beef
- sixteen medium-sized tomatoes
- one onion
- four potatoes
Method
Put meat to boil at 7 A.M.
Add onion when boiling.
At 10 A.M., add tomatoes and sliced potatoes.
At 12 P.M., remove meat, chop enough to thicken soup, and return to kettle.
Half an hour before dinner, strain, season, and boil before serving.
Nutrition per serving
499Calories
62 gProtein
20 gCarbs
20 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
TOMATO SOUP. (No. 1.) Six pounds of beef (shank bone is the best), sixteen medium- sized tomatoes, one onion, four potatoes
Cook this with the app: pantry check, scaling, and the assistant.