24 lbs tomatoes
6 large onions
1 dspn ground cloves
Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.
Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.
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