Cream of Tomato, or Mock Bisque Soup
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Tomato, or Mock Bisque Soup. Stew tomato, canned or fresh, with a few pepper- corns and bits of bay-leaf, mace, parsley, etc., for half an hour, then strain. Add one saltspoon of soda for each pint and mix with an equal quantity of thin white sauce and one cup of hot cream
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