vegetariannut-free
Cream of Tomato or Mock Bisque Soup
From Delta Gamma cook book, 1922
Serves 2
Mary Gage Hall (Sigma)
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
- 1 cup tomato juice
- 2 tablespoons butter
- 1 cup milk
- 2 tablespoons flour
- yi teaspoon salt
Method
Prepare juice by boiling tomatoes with bay leaf, onion, celery salt, pepper, and soda.
Strain and use as soup foundation.
Melt butter, add flour and seasoning, then milk slowly, stirring constantly.
Cook until thick.
Combine with hot tomato juice, serve immediately.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 3. The excerpt below is the record exactly as published.
Cream of Tomato or Mock Bisque Soup 1 cup tomato juice 2 tablespoons butter 1 cup milk 2 tablespoons flour yi teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.