Cream of Tomato Soup

Ingredients

• a quart can of tomatoes
• two onions
• one gallon cold water
• two tablespoons of flour
• two heaping teaspoons of butter
• one pint of sweet milk
• season to taste with salt and pepper

Method

1. 1

   Stew tomatoes with onions and celery until soft, then strain.

2. 2

   Heat milk thickened with flour, add to the tomato mixture, and season.

3. 3

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 23. The excerpt below is the record exactly as published.

CREAM OF POTATO SOUP. (Or- iginal.) Mrs. H — , No. 1952 Lovelace avenue. — Boil four medium-sized potatoes; when done pass through fruit press and add butter the size of small egg; pepper and salt and beat until very light and creamy. Then add one quart hot milk, place over fire and beat con- stantly with egg beater until boiling point is reached, then add one egg (white and yolk beaten separately.) Serve immediately. Do not boil after adding egg or it will curdle. NO. 26. CREAM OF RICE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street.— Pearl barley, cracked wheat, sago, corn meal or rice can be used for this soup. Put over the fire in a thick saucepan with milk and water; as the grains soften it may be rubbed through a colander. To this pulp add enough hot milk to make a creamy soup; season it with salt, pepper and the least grat- ing of nutmeg. Serve hot. NO. 27. CREAM OF STEAK SOUP. Mrs. B. N. Hurd. No. 1742 West Twenty-fourth street. — Take bones and pieces of meat left overvfrom a broiled steak and boil two hours; add tomato or half a coffee-cup of canned tomato; one onion sliced, a pinch of curry powder. When well cooked, strain and add milk to make desired quantity and thicken slightly. Season to taste and add a good- sized piece of butter. NO. 28. CREAM TOMATO SOUP. Mrs. W. P. Elsdon, Highland Cal.— Pour off the juice from a quart can of tomatoes. Slice and boil two onions in a small quantity of water, pour off the water, and add to it the tomato juice; then add a quart of rich milk, (or a pint of milk, a pint of water, and a piece of butter, if milk is not plentiful.) Bring to a boil, and thicken with two tablespoons of flour. Very nice if the onion is omitted. The tomato from which the juice is drained can be used for scallop. NO. 29. CREAM TOMATO SOUP. Mrs. William Lawver, 1092 Pine avenue, Long Beach, Cal. — Put on to stew, one can or six ripe 'tomatoes, with one medium-sized cnion and one small stalk of celery. When all are cooked very soft, rub through a sieve and sea- son to taste with salt and pepper. Heat in a double boiler one pint of sweet milk thick- ened with two teaspoonfuls of flour, rubbed smooth in a very little cold milk. Cook mod- erately for ten minutes and add two heaping 16 COOKING AND OTHER RECIPES. teaspoons of butter. Add to the tomato cue- half teaspoonful of soda (if canned tomatoes are used, they will require a little mors soda than fresh tomatoes,) Stir well and add the boiling milk. Strain and serve immediately with salted crackers. Be careful to prevent curdling- by ceasing to cook as soon as the milk is added. NO. 30. DELICIOUS SOUTHERN SOUP. Miss L. Shields, Box 355, Los Angeles, Cal.— Take one large chicken, cut in pieces and fried; pound it in a mortar, then put the pounded chicken in a stew pan with a blade of mace, one onion sliced, one carrot grated, one tablespoonful chopped celery, one cup green peas, one cup okra sliced, one green pep- per chopped, one gallon cold water

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