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Tomato Broth

A clear broth made from stewed tomatoes, onion, bay leaf, salt, and water, thickened with browned flour.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Flour and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tomato Broth

Ingredients

Directions

Make the broth

  1. Combine 1 qt stewed tomatoes, sliced onion, bay leaf, salt, and 1 pt water in a pot.

  2. Simmer all together about 20 minutes.

  3. Strain the mixture.

  4. Add water to bring the volume to 1½ qt of broth.

  5. Season with salt to taste.

Finish

  1. Clarify the broth if desired, leaving 1 qt only.

  2. Add 3–4 teaspoons of browned flour to thicken.

Nutrition, whole recipe (rough)

501Calories
14 gProtein
1 gFat
106 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stewed tomatoes (in the method)
Provide the main body, acidity and flavour of the broth.
Browned flour
Thickens the broth as it is added near the end.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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