Cream of Tomato Soup
From Royal Victoria cook book, 1900
Serves 6
Canned tomatoes may be used in place of fresh ones.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP.—Place over the fire 1 quart of peeled tomatoes, stew them soft with a pinch of soda, strain it so that no seeds remain; set it over the fire again and add 1 quart of hot boiled milk ; season with salt and pepper, a piece of butter size of an egg, add 3 table- spoons of rolled cracke
Cook this with the app: pantry check, scaling, and the assistant.