Cream of Tomato Soup

Ingredients

• 1 Quart Fresh or Canned Tomatoes
• Pinch of Soda
• 3 Tablespoons Butter
• 1 Quart Milk
• 3 Tablespoons Cornstarch
• Salt and Pepper to Taste

Method

1. 1

   Make a sauce of the butter, cornstarch and milk, and season well.

2. 2

   Heat the tomatoes and strain, adding a bit of soda.

3. 3

   When both sauce and tomatoes are very hot, pour the tomatoes into the white sauce and serve quickly.

4. 4

   Serve with croutons.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 64. The excerpt below is the record exactly as published.

1 Quart Milk 1 Teaspoon Salt •/a Teaspoon Pepper 1 Tablespoon Onion Soak beans at least twelve hours. Cook in water four hours or until ten- der, then rub them through a sieve. Brown the chopped onion in the butter, add flour, milk and bean pulp. Boil one minute, stirring constantly. Season and serve. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 92 BRIDE'S COOK BOOK CLAM CHOWDER 9 Clams 1 Tablespoon Salt Pork, cut into cubes 1/2 Cup Carrots, cubed 1/2 Cup Onions, sliced 1/2 Cup, Celery, chopped Vz Cup Tomatoes 1 Cup Potatoes, Cubed Pepper 1 Quart Water Brown salt pork and onions together. Clean and pick clams, reserving the liquor, and chopping the hard part fine. Cook potatoes, carrots, and celery in boiling salted water (1 quart) until al- most done. Add clam liquor, salt pork, onions, chopped hard part of clams and tomatoes. For last three minutes of cooking add soft part of clams; season with salt and pepper. Add oleomargar- ine just before serving. CREAM OF TOMATO SOIJP 1 Quart Fresh or Canned Tomatoes Pinch of Soda 3 Tablespoons Butter 1 Quart iVIilk 3 Tablespoons Cornstarch Salt and Pepper to Taste

Cook this with the app: pantry check, scaling, and the assistant.