Cream of Tomato Soup
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 23. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP. Cook one can of tomatoes thoroughly, press through a seive, put butter size of an egg into a sauce pan, when it bubbles stir in a heaping teaspoonful flour. Then add a pint of hot milk, a little cayenne pepper, salt, and a handful cracker crumbs. When it boils, add tomato, heat without boiling and serve. A half teaspoonful seda
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