Cream of Tomato Soup

Ingredients

• 4 can tomatoes
• 2 tablespoons flour
• 1 teaspoon sugar
• 1$ teaspoons salt
• 1 quart milk
• 4 teaspoon pepper
• 2% tablespoons butter
• } teaspoon soda

Method

1. 1

   Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes in double boiler, stirring constantly at first.

2. 2

   Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen, over butter, salt and pepper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 14. The excerpt below is the record exactly as published.

CREAM OF TOMATO SOUP. 4 can tomatoes 4 onion 1 teaspoon sugar 2 tablespoons flour } teaspoon soda 1$ teaspoons salt 1 quart milk 4 teaspoon pepper 2% tablespoons butter

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