Uploaded March 2026 | Updated September 2026, 2 weeks ago
If you enjoy the videos we make; buy us a cup of tea: ko-fi.com/glenandfriendscooking
Discover the Surprising Flavor of 1906 "High-Class" Tomato Soup!
Welcome back to the kitchen and the Old Cookbook Show! Today, we’re diving into a fascinating recipe from the 1906 edition of High-Class Cookery Recipes by Mrs. Charles Clark. This isn't your average canned tomato soup—this is "Purée de Tomates," a sophisticated, layered dish taught at the National Training School for Cookery to those destined for the "big houses" of the Edwardian era.
Why this recipe is different: Forget what you know about classic tomato soup. This version uses a unique base of butter, carrots, celery, and shallots, but the real game-changer is the addition of chopped ham and a touch of vinegar for a bright, acidic kick. The result? A refreshing, complex soup where the tomato is just one of many incredible flavours.
In this video, Glen walks you through:
The History: Insights into 1902 vs. 1906 cooking school textbooks.
Fresh vs. Tinned: Why tinned tomatoes are often the better choice for winter cooking in Canada.
The Technique: How to handle "cornflour" (cornstarch) and why a stick blender is a modern lifesaver for this vintage recipe.
The Science of Acidity: Why adding sugar doesn't actually remove acid, and what to use instead if you want to neutralize it.
Tasting Notes: Julie joins Glen for a taste test to see if this "high-class" soup lives up to the name.
Support Hope Air ✈️ In 2026, we are once again raising funds for Hope Air, a vital charity that provides Canadians in need with free travel to medical treatments. Last year, this community raised an incredible $40,000! Let’s see if we can do it again. [Link to Hope Air Donation Page]
Chapters:
0:00 Introduction to Mrs. Charles Clark’s Cookbook
1:10 The Ingredients: Shallots, Ham, and Nutmeg
2:30 Fresh vs. Tinned Tomatoes 4
:45 Thickening with "Cornflour" (Cornstarch)
7:45 The Vinegar Trick for Acidity
9:30 Adding the Cream
10:55 Tasting with Julie
14:40 Supporting Hope Air in 2026
Subscribe for more historical recipes: [Link to your Channel]
#OldCookbookShow #VictorianCooking #TomatoSoup #HistoricalRecipes #HopeAir #CookingHistory #GlenAndFriends
Purée de Tomates Recipe
Ingredients.
Three pints of Stock.
Two ounces of lean Ham.
One Onion.
Half a Carrot.
A little Celery.
One Shalot.
One ounce of Butter.
One ounce of Cornflour.
Half a gill of Cream.
Three pounds of Tomatoes.
One tablespoonful of Vinegar.
Salt, Pepper, and Nutmeg.
Put all these ingredients, except the tomatoes and the stock, into a sauté-pan and sauté them for five minutes, then add the tomatoes sliced; let them simmer, and when cooked pass through a fine sieve; add the cornflour to the stock, and let it boil about five minutes. Then stir it to the tomatoes, give it a boil up, and add the cream.
This soup can be made of tinned tomatoes.
More info about Hope Air: hopeair.ca
2026 Hope Air Donation: hopeair.ca/glen
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
If you enjoy the videos we make; buy us a cup of tea: ko-fi.com/glenandfriendscooking
Discover the Surprising Flavor of 1906 "High-Class" Tomato Soup!
Welcome back to the kitchen and the Old Cookbook Show! Today, we’re diving into a fascinating recipe from the 1906 edition of High-Class Cookery Recipes by Mrs. Charles Clark. This isn't your average canned tomato soup—this is "Purée de Tomates," a sophisticated, layered dish taught at the National Training School for Cookery to those destined for the "big houses" of the Edwardian era.
Why this recipe is different: Forget what you know about classic tomato soup. This version uses a unique base of butter, carrots, celery, and shallots, but the real game-changer is the addition of chopped ham and a touch of vinegar for a bright, acidic kick. The result? A refreshing, complex soup where the tomato is just one of many incredible flavours.
In this video, Glen walks you through:
The History: Insights into 1902 vs. 1906 cooking school textbooks.
Fresh vs. Tinned: Why tinned tomatoes are often the better choice for winter cooking in Canada.
The Technique: How to handle "cornflour" (cornstarch) and why a stick blender is a modern lifesaver for this vintage recipe.
The Science of Acidity: Why adding sugar doesn't actually remove acid, and what to use instead if you want to neutralize it.
Tasting Notes: Julie joins Glen for a taste test to see if this "high-class" soup lives up to the name.
Support Hope Air ✈️ In 2026, we are once again raising funds for Hope Air, a vital charity that provides Canadians in need with free travel to medical treatments. Last year, this community raised an incredible $40,000! Let’s see if we can do it again. [Link to Hope Air Donation Page]
Chapters:
0:00 Introduction to Mrs. Charles Clark’s Cookbook
1:10 The Ingredients: Shallots, Ham, and Nutmeg
2:30 Fresh vs. Tinned Tomatoes 4
:45 Thickening with "Cornflour" (Cornstarch)
7:45 The Vinegar Trick for Acidity
9:30 Adding the Cream
10:55 Tasting with Julie
14:40 Supporting Hope Air in 2026
Subscribe for more historical recipes: [Link to your Channel]
#OldCookbookShow #VictorianCooking #TomatoSoup #HistoricalRecipes #HopeAir #CookingHistory #GlenAndFriends
Purée de Tomates Recipe
Ingredients.
Three pints of Stock.
Two ounces of lean Ham.
One Onion.
Half a Carrot.
A little Celery.
One Shalot.
One ounce of Butter.
One ounce of Cornflour.
Half a gill of Cream.
Three pounds of Tomatoes.
One tablespoonful of Vinegar.
Salt, Pepper, and Nutmeg.
Put all these ingredients, except the tomatoes and the stock, into a sauté-pan and sauté them for five minutes, then add the tomatoes sliced; let them simmer, and when cooked pass through a fine sieve; add the cornflour to the stock, and let it boil about five minutes. Then stir it to the tomatoes, give it a boil up, and add the cream.
This soup can be made of tinned tomatoes.
More info about Hope Air: hopeair.ca
2026 Hope Air Donation: hopeair.ca/glen
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
