Tomato Soup

Ingredients

• 1 can tomatoes
• 1 pint water
• 12 peppercorns
• Bit of bay leaf
• 4 cloves
• 2 teaspoons sugar
• 1 teaspoon salt
• ⅛ teaspoon soda
• 2 tablespoons butter
• 3 tablespoons flour
• 1 slice onion

Steps

1. Cook tomatoes, water, peppercorns, bay leaf, cloves, and sugar twenty minutes; strain, and add salt and soda; bind, and strain into tureen.

More recipes with tomatoes, bay leaves, cloves, baking soda, butter, flour or onion

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.