Cream of Tomato Soup
From Food and health, 1916
Celery and onion can be added but are not necessary.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 78. The excerpt below is the record exactly as published.
Milk I quart Flour I tablespoonful Butter I tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small i teaspoonful Onion, chopped i tablespoonful Pepper, cayenne To taste Remarks, If a thicker soup is desired, use more of the mashed potato. If celery salt is used, omit one teaspoonful of the salt. Less onion may be used, and the pepper omitted. Utensils. Make the list yourself, after reading the direc- tions for mixing. How to mix. Boil and mash the potato, or use cold mashed potato. Heat the milk in the double boiler with the celery and onion. Add the milk gradually to the mashed potato, beating vigorously. Put this mixture through a strainer into the double boiler, and reheat it. Melt the butter in a small saucepan, and stir in the flour ; add slowly half a cup of the soup to the butter and flour paste ; and then pour this slowly into the mixture in the double boiler, stirring all the time. The soup will be ready- to serve in about ten minutes. The important point in this recipe is the quality of the mashed potato. It should be dry and light. It may be made from hot, mealy baked potatoes. If cold mashed potato is used, this should be made light again with a fork. This amount will serve four to six people. Dried vegetable soups. Mollie Stark made a dried pea soup in their Aladdin oven, cooking the peas for some six to eight hours, and adding some THE HOME DINNER 233 milk and seasoning at the end. Beans make excellent soup boiled with a little pork. It is impossible to give a rule for the amount of water or length of time. Water has to be added from time to time, and the beans can simmer on the back of the stove all day. The water can be allowed to boil away until the mass is rather thick, and the milk added just before serving. Cream of tomato soup. What and how much. Tomato juice \ cup Milk I quart Flour 2 tablespoonfuls Butter 2 tablespoonfuls Salt 2 teaspoonfuls Bicarbonate of soda J teaspoonful Pepper, cayenne To taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.