Lunch
Corn and tomato soup
Corn and tomato soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan, put into it two fine-cut onions, on.
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.
- Heat two tablespoonfuls of butter in a saucepan, put into it two fine-cut onions, one bay leaf and six whole black peppers;
- cook five minutes without browning;
- add one tablespoonful of flour, stir and cook two minutes;
- then one can of tomatoes, one tablespoonful of sugar, one teaspoonful of salt, one-quarter teaspoonful of white pepper;
- stir often and cook ten minutes.
- Next comes one pint of boiling water;
- cook five minutes, rub the tomatoes through a sieve into a clean saucepan and add one can of corn, put it into the soup and boil fifteen minutes;
- mix the yolks of two eggs with a half cupful of cream or milk, stir into the soup, and serve at once.
Historical transcription
Source method
- 1
Heat two tablespoonfuls of butter in a saucepan, put into it two fine-cut onions, one bay leaf and six whole black peppers; cook five minutes without browning; add one tablespoonful of flour, stir and cook two minutes; then one can of tomatoes, one tablespoonful of sugar, one teaspoonful of salt, one-quarter teaspoonful of white pepper; stir often and cook ten minutes. Next comes one pint of boiling water; cook five minutes, rub the tomatoes through a sieve into a clean saucepan and add one can of corn, put it into the soup and boil fifteen minutes; mix the yolks of two eggs with a half cupful of cream or milk, stir into the soup, and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.