Cream of Tomato or Mock Bisque Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
If the soup curdles, beat until smooth.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 8. The excerpt below is the record exactly as published.
Cream of Tomato or Mock Bisque Soup. — Stew one can tomatoes until soft, strain, and add one-half teaspoonful soda. Melt three tablespoonfuls butter in a sauce- pan, and stir in two tablespoonfuls flour. Cook it, stirring until the flour swells and is smooth. Pour in one quart scalded milk gradually and cook, stirring constantly, until the mixture thickens ; add one teaspoon- ful salt and one-eighth teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.