Tomato Soup Recipe
Boston Cooking School, 1880s
1 quart can tomatoes
1 pint hot water
1 tablespoon of sugar
1 teaspoon salt
4 cloves
4 peppercorns, or,
1 teaspoon white pepper
1 tablespoon butter
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 tablespoon cornstarch
Put the tomatoes, water, sugar, milk, salt, cloves, and peppercorns on to boil in a stew pan. Put the butter in a small sauce pan, and when it bubbles put in onions and parsley. Fry five minutes, being careful not to burn it. Add the cornstarch, and when well mixed stir into the tomato. Let simmer ten minutes. Add more salt and pepper if needed. Strain, and serve with plain boiled rice, and croutons or toasted crackers.
