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New England manuscript cookbook, 1880-1910
Page 37
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Soups. For an old-fashioned tomato soup, take one quart can of tomatoes, or its equivalent in fresh tomatoes, and one quart of beef stock. Cook slowly on back of range for an hour. Rub through a sieve. Season with pepper, salt, a dash of onion juice and a little butter. Thicken with a tablespoonful of flour stirred smooth in a little cold water. Stir constantly until it comes to a boil and serve at once. Here is a good everyday tomato bisque: Boil one quart of tomatoes with one quart of water twenty minutes. Strain; add one quart of milk, stirring constantly that it may not curdle; salt, pepper, butter the size of a walnut and at the last moment a scant half-teaspoonful of soda. Take at once from the fire and serve with croutons. And here is a rice and tomato soup: To one pint of soup-stock, veal, mutton or beef, add one cupful of boiled rice and cook for twenty minutes. Then add one pint of tomatoes which have been put through a sieve and heated. Cook ten minutes longer, add slowly a pint of fresh milk, season with salt, pepper and a little chopped parsley. Serve with squares of toasted bread. - Exchange. Pop corn nice in thin soups. Cream of celery, potato - pea corn - onion - spinach soup
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Soups. For an old-fashioned tomato soup, take one quart can of tomatoes, or its equivalent in fresh tomatoes, and one quart of beef stock. Cook slowly on back of range for an hour. Rub through a sieve. Season with pepper, salt, a dash of onion juice and a little butter. Thicken with a tablespoonful of flour stirred smooth in a little cold water. Stir constantly until it comes to a boil and serve at once. Here is a good everyday tomato bisque: Boil one quart of tomatoes with one quart of water twenty minutes. Strain; add one quart of milk, stirring constantly that it may not curdle; salt, pepper, butter the size of a walnut and at the last moment a scant half-teaspoonful of soda. Take at once from the fire and serve with croutons. And here is a rice and tomato soup: To one pint of soup-stock, veal, mutton or beef, add one cupful of boiled rice and cook for twenty minutes. Then add one pint of tomatoes which have been put through a sieve and heated. Cook ten minutes longer, add slowly a pint of fresh milk, season with salt, pepper and a little chopped parsley. Serve with squares of toasted bread. - Exchange. Pop corn nice in thin soups. Cream of celery, potato - pea corn - onion - spinach soup
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