Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Tomato Soup (Mrs. J. Hudson)
From The new home cook book, 1896
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of tomatoes
- one soup-bone
- one onion
- one cucumber sliced
- two ears of grated corn
- salt
- pepper
- a trifle of cayenne pepper
- one tablespoon of corn starch
Method
Boil for four hours, then add corn starch dissolved in cold water; strain before serving.
Nutrition per serving
80Calories
3 gProtein
16 gCarbs
2 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 29. The excerpt below is the record exactly as published.
TOMATO SOUP. Mrs. J. Hudson. One quart of tomatoes, one soup-bone, one onion, one cucumber sliced, two ears of grated corn, salt, pepper and a trifle of cayenne pepper. Boil four hours, then add one tablespoon of corn starch
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