Cream of Tomato Soup

Ingredients

• 2 c strained tomato
• 2 c milk
• 2 tb flour
• 2 tb butter
• 1/4 tp soda
• 1 slice onion
• 1 tp salt
• 1/4 tp pepper
• 1 tp sugar
• soda crackers
• small piece of cheese

Method

1. 1

   Heat milk in a double boiler with the onion.

2. 2

   Cook the tomato with sugar until soft, adding water as needed.

3. 3

   Mix flour with cold water to form a paste.

4. 4

   Add soda to the tomato, strain, and combine with the hot milk.

5. 5

   Slowly add the flour paste, stirring to avoid lumps.

6. 6

   Add strained tomato, salt, pepper, and butter.

7. 7

   Strain the soup before serving.

8. 8

   Serve with cheese-topped crackers.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 17. The excerpt below is the record exactly as published.

Cream of Tomato Soup Materials used: Class Rule i c strained i tp salt tomato i c milk I tb flour J tb butter iV tp soda I slice onion Utensils needed: Double boiler 1^ tp pepper J tp sugar 2 soda crackers small piece of cheese saucepan white cup measuring cup pur^e sieve Home Rule 2 c strained tomato 2 c milV 2 tb flour 2 tb butter J tp soda 1 slice onion 1 tp salt i tp pepper 1 tp sugar

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