Cream of Tomato Soup
From Foods and household management, 1914
Prevent curdling by safeguarding the milk at each step. Croutons may be served with this soup.
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 67. The excerpt below is the record exactly as published.
Cream of tomato soup. Ingredients, Tomato juice i cup Milk 1 quart Flour 2 tablespoonfuls Butter 2 tablespoonfuls Salt 2 teaspoonfuls Bicarbonate of soda i teaspoonful Pepper, Cayenne To taste
Cook this with the app: pantry check, scaling, and the assistant.