The 1901 Cookbook Archive
No. 2329 — Tomato Purée Soup
English historical translation of Molokhovets recipe No. 2329 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer carrot, parsley root, celery, leek, one or two onions, five to ten peppercorns and an herb bouquet; strain.
Remove the seeds and liquid from three to five very ripe tomatoes, chop the flesh and stew in two or three spoons walnut oil until soft without scorching.
Stir in half a spoon flour, dilute with some broth, boil and press through a colander.
Add enough vegetable broth, half a glass pearl barley boiled separately, and whiten with almond milk No. 492, walnut milk or coconut milk. Serve with croûtons.
Original source: Read Russian recipe No. 2329. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.