Cream of Tomato Soup
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 3. The excerpt below is the record exactly as published.
Cream of Tomato Soup. 1 qt. of tomatoes; 1 qt. of water; 1 qt. of sweet milk; 5 crackers; 2 tablespoonfuls of sugar; 1 tea- spoonful of soda; butter and salt
Cook this with the app: pantry check, scaling, and the assistant.