Lunch
Rice and tomato soup
Rice and tomato soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and cut up a dozen ripe tomatoes and boil to a pulp in a quart of salted water.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and cut up a dozen ripe tomatoes and boil to a pulp in a quart of salted water.
- Strain, return to the fire, and add two tablespoonfuls of butter rubbed to a paste with the same quantity of flour;
- pepper, salt and sugar to taste, a tablespoonful of minced parsley and a teaspoonful of onion juice.
- Cook for ten minutes, then stir in a cupful of boiled rice.
Historical transcription
Source method
- 1
Peel and cut up a dozen ripe tomatoes and boil to a pulp in a quart of salted water. Strain, return to the fire, and add two tablespoonfuls of butter rubbed to a paste with the same quantity of flour; pepper, salt and sugar to taste, a tablespoonful of minced parsley and a teaspoonful of onion juice. Cook for ten minutes, then stir in a cupful of boiled rice.
Nutrition pending
No invented nutrition numbers.
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