Cream of Tomato Soup

Ingredients

• two cups of canned tomatoes
• two teaspoons of sugar
• one fourth teaspoon of soda
• one fourth teaspoon of salt
• four tablespoons of butter
• four tablespoons of flour
• two quarts of milk
• one slice of onion

Method

1. 1

   Cook tomatoes with sugar for five minutes.

2. 2

   Add soda and stir well, then add salt and rub through a sieve.

3. 3

   Melt butter, add flour, and mix.

4. 4

   Add milk and onion, cook until thick.

5. 5

   Remove onion, add tomato pulp, and cook for one minute.

6. 6

   Serve.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 58. The excerpt below is the record exactly as published.

Cream of Tomato Soup. — Cook two cups of canned. tomatoes with two teaspoons of sugar for five minutes. Add one fourth teaspoon of soda and stir well, then add one fourth teaspoon of salt and rub the mixture through a ~ sieve. Melt four tablespoons of butter, add four table- spoons of flour, and rub together until thoroughly mixed. Add two quarts of milk and one slice of onion

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