recipe · 1900-01

Tomato Soup

Good Housekeeping · Page Printed 36 / Internet Archive leaf 37 (n37)

Editorial context

This dish appears in Menu No. 1 of Carrie May Ashton’s “Two New Year’s Dinners.” The introduction addresses young housekeepers seeking a plain and inexpensive repast; the complete menu places the recipe alongside roast goose, vegetables, salad, and steamed pudding. A tomato soup proposed for the first menu in Carrie May Ashton’s “Two New Year’s Dinners,” in the January 1900 issue of Good Housekeeping. The recipe begins with canned tomatoes, offers chicken or beef stock, and specifies serving the soup in cups with croutons.

Original

Tomato Soup Stew one quart of canned tomatoes with one pint of chicken or beef stock, one small onion, and two bay leaves, for fifteen or twenty minutes; then run through a fine sieve to remove all seeds. Return to the saucepan, which has been washed in the mean time, and let it come to a boil, then add one large tablespoonful of butter and two tablespoonfuls of flour rubbed smooth, and stir thoroughly. Add, just before serving, one teaspoonful of sugar, one-fourth teaspoonful of soda, and enough salt and pepper to season well. Serve in cups with croutons.

At the source

Publication: Good Housekeeping
Issue date: 1900-01
Volume: 30
Issue: 1
Page / locator: Printed 36 / Internet Archive leaf 37 (n37)
Provider record: View the original provider record ↗

Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping, January 1900, vol. 30, no. 1, page Printed 36 / Internet Archive leaf 37 (n37), via Internet Archive. Repastory is not affiliated with or endorsed by Good Housekeeping or its current owner. Rights may vary outside the United States.

Recipe

Ingredients

1 quart canned tomatoes
1 pint chicken or beef stock
1 onion, small
2 bay leaves
1 tablespoon butter, large tablespoon
2 tablespoon flour, rubbed smooth with butter
1 teaspoon sugar
1/4 teaspoon soda
salt, to season
pepper, to season
croutons, for serving

Directions

Stew the canned tomatoes with the chicken or beef stock, onion, and bay leaves for 15–20 minutes.
Pass the mixture through a fine sieve to remove the seeds.
Wash the saucepan, return the strained soup to it, and bring to a boil.
Rub the butter and flour together until smooth. Add to the soup and stir thoroughly.
Just before serving, add the sugar, soda, and enough salt and pepper to season well.
Serve in cups with croutons.

Item type: recipe
Yield: Not stated
Timing: Stew for fifteen or twenty minutes.
Temperature: let it come to a boil
Equipment: saucepan; fine sieve; cups

Names & connections

No additional connections recorded.

Source context

publication context

Two New Year’s Dinners — introduction

Two New Year’s Dinners By Carrie May Ashton

Two simple menus, for a New Year’s dinner, are given for the benefit of young housekeepers and others who desire a plain and inexpensive repast.

Good Housekeeping · Page Printed 36 / Internet Archive leaf 37 (n37) · View context source ↗

Source evidence: Good Housekeeping, January 1900, printed page 36, left column: Two New Year’s Dinners heading, byline, and introduction.

menu schedule

Menu No. 1 — the meal containing this recipe

MENU NO. 1 Tomato soup with croutons Roast goose with onion dressing Sweet and mashed potatoes Escalloped cabbage Grape jelly Cucumber pickles Nut salad. Butter wafers Steamed pudding Fruit. Nuts. Coffee

Good Housekeeping · Page Printed 36 / Internet Archive leaf 37 (n37) · View context source ↗

Source evidence: Good Housekeeping, January 1900, printed page 36, Menu No. 1. Both Tomato Soup and Escalloped Cabbage are named in this complete menu.

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