vegetariannut-free
Cream of Tomato Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Another method is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve.
Presented as published in 1913. 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
- 2 tablespoonfuls flour
- 1 teaspoonful celery salt
- 1½ tablespoonfuls Crisco
- 1 cupful milk
- 2½ cupfuls strained tomato juice
- 1 tablespoonful tomato catsup
- Salt, pepper, and paprika to taste
- Pinch baking soda
Method
Blend Crisco and flour together in saucepan over fire, add milk and bring to boiling point.
Heat tomato juice, tomato catsup and add soda and seasonings.
Just before serving add Crisco mixture to tomato juice and stir till boiling.
Serve hot.
Nutrition per serving
136Calories
4 gProtein
13 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.
Cream of Tomato Soup 2 tablespoonfuls flour 1 teaspoonful celery salt 1% tablespoonfuls Crisco Salt, pepper, and paprika to 1 cupful milk taste 2% cupfuls strained tomato Pinch baking soda juice 1 tablespoonful tomato catsup
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