Cream of Tomato
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 23. The excerpt below is the record exactly as published.
one cupful of cream and serve hot. TOMATO BISQUE Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast. 130 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 131 TOMJATO SOUP CREOLE STYLE One quart of tomatoes, One tablespoonful of butter. One tablespoonful of flour. One onion, Sprig of parsley, Salt and pepper to taste. Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling add flour and butter which have been creamed together. Cook until thick. DIXIE LAND SOUP 4 potatoes, 3 pints of milk. Piece of butter size of an tgg. Small piece of onion. Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slow^ly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour. CREAM OF TOMATO Put a quart of tomatoes in a kettle, add one cupful of water and boil for about ten minutes ; season with salt, pep- per, and sugar to taste, then add one-half teasponful of soda. When the tomatoes have boiled, strain them and add to the strained juice one pint of scalded milk
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