Cream of Tomato Soup

Ingredients

• one-half of a can of tomatoes
• one clove
• one slice of onion
• one-half of a teaspoonful of salt
• one-half teaspoonful of pejjpercorns
• one sprig of parsley
• one pint of white sauce
• one tablespoonful of butter
• two tablespoonfuls of flour
• one pint of hot milk
• one salt spoonful of baking soda

Method

1. 1

   Cook tomatoes with spices for 20 minutes, sieve, then prepare white sauce.

2. 2

   Combine both, add baking soda, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.

CREAM OF TOMATO SOUP. Cook together one-half of a can of tomatoes, one clove, one slice of onion, one-half of a teaspoonful of salt, one-half teaspoonful of pejjpercorns and one sprig of parsley for twenty minutes, then rub through a sieve and return to the fire. Taste to see that it is highly seasoned. Make one pint of white sauce by melting and mixing in a saucepan one tablespoonful of butter and two table- spoonfuls of flour and cook without coloring for three minutes. Stir in gradu- ally one pint of hot milk. When blended and cooked to a smooth sauce draw to one side and simmer for five minutes. Take both saucepans from the fire, add to the tomatoes one salt spoonful of baking soda

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