Mrs Beeton's Tomato Soup Recipe - Old Cookbook Show - Glen And Friends Cooking
These old cookbooks are filled with great historic recipes and old cookbook recipes are a great way of tasting history, and connecting with the past. I love cooking history and making 100 year old recipes; the food history tells us so much about how people lived. Once again cooking with Glen, but this time a recipe that is just before the great depression.



Mrs Beeton's Tomato Soup Recipe:
Slice 2 lb. of tomatoes (either fresh or preserved), 1 peeled onion, and 1 carrot; cut 2 oz. of lean bacon or ham into small dice or cubes, and fry it with 1 oz. of butter or dripping. Next add the carrot and onion, fry for about 5 minutes, put in the tomatoes and a bouquet-garni (parsley, thyme, bay leaf), and cook for about 15 minutes longer. Pour in 1 quart of stock or water, and cook gently until the vegetables are tender, then rub the ingredients through a fine wire sieve. Return the soup to the stew-an, and when boiling sprinkle in 1 tablespoonful of fine sago, and cook until it becomes transparent. Season to taste with salt and pepper, add a good pinch of sugar and serve. Croûtons, or small slices of fried or toasted bread, should be served separately. The bacon or ham may be omitted when good rich stock is used.



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welcome friends welcome back to the kitchen welcome back to sunday morning and the old cookbook show today we're going to do a recipe out of this old cookbook sent in by some viewers thank you very much for the books and it is mrs beaton's cookery new edition now i have no clue maybe a little bit of a clue but no real firm evidence of what year this was published somewhere between 1901 and 1927 and i'm thinking probably between the end of world war one and the beginning of the great depression and there's not it's not dated so a little bit about mrs beaton while i start on the recipe we're gonna make a tomato soup by the way is that uh mrs beaton her husband published a magazine and so in the late 1850s she started publishing stories in this magazine they were cookery stories they were they're stories about managing your household and recipes and all that sort of thing and at the end of the 1850s 1859 they started doing a serialized cookbook and by 1861 they published an actual cookbook and this publishing went on through the early 1860s until mrs beaton dies in 1865. her husband falls on hard financial times ends up selling the rights to the cookbook to another publisher the other publisher obfuscates the death of mrs beaton and continues on publishing and improving and increasing this cookbook treating mrs beaton as an actual person until they finally have to give up and say yes she's dead and at that point it really becomes a brand and so this cookbook was published over and over and over and over and brought up to date and the recipes have been improved and it was published in england it was published in australia the reversions published here in canada and it's become a very important cookery book for this time period