Cream of Tomato Soup

Ingredients

• In a saucepan melt 3 tablespoons butter
• add 3^ tablespoons flour
• add 2 cups canned tomatoes
• add }i teaspoon soda
• i teaspoon salt
• and a slice of onion
• add ij^ cups cold milk

Method

1. 1

   Melt butter, add flour to make a paste, then gradually blend in tomatoes.

2. 2

   Add soda, salt, and onion.

3. 3

   Cook for 5 minutes, strain, cool, then add cold milk, heat, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 16. The excerpt below is the record exactly as published.

CREAM OF TOMATO SOUP CRACKERS BROILED SKIRT STEAK CREAMED POTATOES PICKLES BAKED CUSTARD Cream of Tomato Soup In a saucepan melt 3 tablespoons butter and to it add 3^ tablespoons flour; stir to a smooth paste, then add 2 cups canned tomatoes, gradually blending with the flour mixture ; now add }i teaspoon soda, i teaspoon salt and a slice of onion. Return to the fire and cook 5 minutes ; strain and cool. When cold add ij^ cups cold milk

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