Cream of Tomato Soup

Ingredients

• 1 pt. stewed tomatoes.
• 1 pt. milk.
• 1 tbsp. flour.
• 1 tbsp. butter.
• ^ tsp. soda.
• s tsp. pepper.
• 1 tsp. salt.
• A spk cayenne.

Method

1. 1

   Put the tomatoes on to cook in a stew-pan.

2. 2

   Reserve half a cup of the milk and put the remainder on to cook in the double-boiler.

3. 3

   Mix the flour into a smooth paste with the cold milk, and stir into the hot milk.

4. 4

   Cook for ten minutes, then add the salt, pepper and butter.

5. 5

   Stir the soda into the hot tomatoes and stir for half a minute, then rub the tomatoes through a strainer and add to the thickened milk.

6. 6

   Do not add the tomatoes to the milk until just before serving.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.

tsp. pepper. Put the potatoes, celery, onions, parsley and bay-leaf into a saucepan ; cover with the boiling water and boil until potatoes are soft. Thicken the milk with tlie flour and butter, add the seasoning, rub potatoes and water through a sieve into the white sauce. Serve hot. 62.— CREAM OF TOMATO SOUP. 1 pt. stewed tomatoes. 1 pt. milk. 1 tbsp. flour. 1 tbsp. butter. ^ tsp. soda. \ tsp. pepper. 1 tsp. salt. A spk cayenne.

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