1870 Tomato Soup

[Albert Sailhorst]

HUZZAH!!
It looks great!!

 

[7th Mississippi Infantry]

Thanks, 7th. Albert's book is on my wish list!!

It's a very impressive work.

It's obvious that @Albert Sailhorst spent a lot of time researching the content he included in his book.

 

[Albert Sailhorst]

It's a very impressive work.

It's obvious that @Albert Sailhorst spent a lot of time researching the content he included in his book.

Thank you! I am appreciative of your kind words!

 

[mofederal]

I like the look of the finished product. Tomato soup is a huge turnoff for me. It made me sick as a kid, and I have never forgotten it. I would definitely try the recipe. I looks beyond good to me, this one I'll try. Thanks @alan polk, for both the finished products, and all of the photos. I will be trying it soon.

 

[TracyM61]

I love tomato soup, especially when I have cold; it's all I eat with a few club crackers. But, this recipe looks good, and one that can be eaten anytime. Wasn't sure about the steak, but I'd bet it adds a lot of flavor.

Definitely a must in the old recipe box!

 

[alan polk]

I love tomato soup, especially when I have cold; it's all I eat with a few club crackers. But, this recipe looks good, and one that can be eaten anytime. Wasn't sure about the steak, but I'd bet it adds a lot of flavor.

Definitely a must in the old recipe box!

Thanks Tracy! My wife and I were a bit curious about it too. When I hear "Tomato Soup," I don't think of beef being a component.

After it was all said and done, I believe the better way to describe it to modern folks is "Tomato Gravy" instead of soup.

In that respect, it is incredibly tasty and hearty.

 

[TracyM61]

Thanks Tracy! My wife and I were a bit curious about it too. When I hear "Tomato Soup," I don't think of beef being a component.

After it was all said and done, I believe the better way to describe it to modern folks is "Tomato Gravy" instead of soup.

In that respect, it is incredibly tasty and hearty.

I'm dog sitting for a friend this week, so I just might try it out while I'm here. So, stir fry steak is okay, or should I use one with a T-bone, something like that?

 

[alan polk]

To be honest, the stir fry worked great. I would imagine that if you want a deeper beef flavor, bone in might give more depth. However, I'm sure we will use the stir fry again because it seemed to work great. I hope it works out for you. Let us know!

 

[TracyM61]

To be honest, the stir fry worked great. I would imagine that if you want a deeper beef flavor, bone in might give more depth. However, I'm sure we will use the stir fry again because it seemed to work great. I hope it works out for you. Let us know!

Alright, sounds good to me! I'll go with the stir fry. I'll let you know

 

[donna]

Tracy let us know how it turns out.

So wonderful many of you making the old recipes. Love to hear about them.

 

[JPK Huson 1863]

You two are so impressive! That's wonderful, making recipes from the era and worrying so much over them? Please excuse me for not being terribly involved in the photos- haven't eaten breakfast since gosh, 1976, with few exceptions. Food and I do not speak before noon or so. Photos seem very nice, from the blur I saw as the scroll whizzed by.

Have a feeling another era cook book, this one for Southern Ladies, could be on the blackboard? You could translate, with photos, what's available now as opposed to when your ancestor clipped the recipe?

 

[TracyM61]

Tracy let us know how it turns out.

So wonderful many of you making the old recipes. Love to hear about them.

Will do, Donna! I'm going to make it tomorrow. I couldn't find the stir fry so I opted for chuck steak, which I thought had a little bone in it, not sure it does. Anyhow, like I said, I'm dog sitting for a friend this week, and can't find any creole seasoning. I put some dry rub on the steak and placed it in the refrig, to compensate for the lack of the creole seasoning, which I'm quite fond of. Puts my creativeness to work, so I'm already having fun with it.

I'll definitely let you know how it turns out.

 

[alan polk]

Will do, Donna! I'm going to make it tomorrow. I couldn't find the stir fry so I opted for chuck steak, which I thought had a little bone in it, not sure it does. Anyhow, like I said, I'm dog sitting for a friend this week, and can't find any creole seasoning. I put some dry rub on the steak and placed it in the refrig, to compensate for the lack of the creole seasoning, which I'm quite fond of. Puts my creativeness to work, so I'm already having fun with it.

I'll definitely let you know how it turns out.

I like Creole too, but I think you'll be okay without it. Salt and pepper will suffice.

We were initially concerned about the dish being bland because of boiling. It is one reason we browned the meat and some onions beforehand. However, I was pleasantly surprised how the onions and tomatoes (combined with the meat) condensed and intensified the flavors after a couple hours of slow boiling.

So be careful on the front end with putting in too much salt. You may want to save most of that for when you are adding flour and milk into the sauce for thickening.

Good luck!!

 

[donna]

I just wonder if you should post your interpretation of this recipe in its own thread and refer to this thread. What does Alan think?

Just a thought.

 

[alan polk]

I just wonder if you should post your interruption of this recipe in its own thread and refer to this thread. What does Alan think?

Just a thought.

No problems here!

 

[donna]

Thanks Alan. Had to correct my spelling of interpretation. Messed up on that one.

 

[TracyM61]

I like Creole too, but I think you'll be okay without it. Salt and pepper will suffice.

We were initially concerned about the dish being bland because of boiling. It is one reason we browned the meat and some onions beforehand. However, I was pleasantly surprised how the onions and tomatoes (combined with the meat) condensed and intensified the flavors after a couple hours of slow boiling.

So be careful on the front end with putting in too much salt. You may want to save most of that for when you are adding flour and milk into the sauce for thickening.

Good luck!!

Okay, good to know. And yes, about the salt, there have been times when I added too much salt to something and it ruined the dish. You can add but you can't remove. I'll be sure to go easy on the that.

Thank you!

 

[TracyM61]

@alan polk. So I got the soup going, smells wonderful! Probably won't finish it until tomorrow, as I got started a little later than I expected. This not working has messed up my time management skills.

Anyway, the only thing I added was a bay leaf, only because I like them, and thought what the heck I'll throw it in. I did make a mock creole seasoning with some spices from the cupboard. I'm going to let it cool over night, chop up the meat, and maybe put the soup in the blender and give it a whirl or two, only because I don't like onions that much. I love the flavor, but not the vegetable itself.

So, here's a few pics for you from my friend's kitchen, wish it was mine, but that's another story



Steak and onions sauteed in olive oil; probably a little too much olive oil, but that's okay.





Thanks for sharing the recipe. I think it's awesome to cook a recipe from an 1870 newspaper that was found in your ancestors 1859 cookbook. I enjoyed making it a lot. I'll post a final pic tomorrow!

 

[mofederal]

Looking good @TracyM61. This will definitely be on our to cook list, but right now grilling season is upon us, and I am already getting requests from the family to start grilling.

 

[alan polk]

@alan polk. So I got the soup going, smells wonderful! Probably won't finish it until tomorrow, as I got started a little later than I expected. This not working has messed up my time management skills.

Anyway, the only thing I added was a bay leaf, only because I like them, and thought what the heck I'll throw it in. I did make a mock creole seasoning with some spices from the cupboard. I'm going to let it cool over night, chop up the meat, and maybe put the soup in the blender and give it a whirl or two, only because I don't like onions that much. I love the flavor, but not the vegetable itself.

So, here's a few pics for you from my friend's kitchen, wish it was mine, but that's another story

View attachment 185034

Steak and onions sauteed in olive oil; probably a little too much olive oil, but that's okay.


View attachment 185035


Thanks for sharing the recipe. I think it's awesome to cook a recipe from an 1870 newspaper that was found in your ancestors 1859 cookbook. I enjoyed making it a lot. I'll post a final pic tomorrow!

Looks awesome, @TracyM61 !! Didn't think about bay leaves. I bet that adds great flavor!! Can't wait to hear about it!