Lunch
Tomato and bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- Put beef-bones over the fire with half a sliced carrot, two stalks of refuse celery and a grated onion.
- Pour in three pints of cold water;
- simmer slowly in a covered pot four hours, until the liquid is reduced to one-half.
- Season this to your taste with salt and pepper, bring to a boil, add a cupful of stewed tomato and one of baked beans and cook half an hour longer before rubbing all hard through the colander into another saucepan.
- Stir in a teaspoonful of butter rubbed up with one of flour, to prevent wateriness in the soup, also a little chopped parsley.
- Boil up sharply for one minute and turn upon tiny squares of fried or toasted bread laid in the bottom of the tureen.
Historical transcription
Source method
- 1
Put beef-bones over the fire with half a sliced carrot, two stalks of refuse celery and a grated onion. Pour in three pints of cold water; simmer slowly in a covered pot four hours, until the liquid is reduced to one-half. Turn bones and soup into a bowl and let all get perfectly cold. Skim off the fat, strain out the bones and rub the vegetables through a colander back into the liquor. Season this to your taste with salt and pepper, bring to a boil, add a cupful of stewed tomato and one of baked beans and cook half an hour longer before rubbing all hard through the colander into another saucepan. Stir in a teaspoonful of butter rubbed up with one of flour, to prevent wateriness in the soup, also a little chopped parsley. Boil up sharply for one minute and turn upon tiny squares of fried or toasted bread laid in the bottom of the tureen.
- 2
This is an excellent way of using up left-overs of stewed tomatoes and baked beans.
Nutrition pending
No invented nutrition numbers.
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