1904 - Cooking in Old Creole Days

Southern Tomato Soup

DDV CULINARY

Southern tomato soup is a meal in itself.
Wash two quarts of tomatoes,
and set over the fire in three pints of water;
cook ten minutes, and drain, saving the water for the soup;
press the tomatoes through a sieve,
add to them one cucumber, peeled and cut small,
one large onion sliced,
one dozen okras (also sliced),
a five cent marrowbone
and the water drained from the tomatoes.
Simmer for three hours,
and just before sending to table
thicken with a tablespoonful of flour wet with cold water.
Season with salt,
cayenne
and three pats of butter.