Cream of Tomatoes
From The complete cook book, 1900
Serves 40
This cream will not spoil by curdling.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.
CREAM OF TOMATOES. To make six gallons of cream of tomatoes, pre- pare in the ordinary way two gallons of tomato puree — using the fresh tomatoes, for the strained goods contain too much foreign acid. Boil down till thick; season with the usual spices, omitting the roux. Make four gallons of light Bechamel sauce. Half an hour before serving, add to the puree two ounce? of good baking soda; after the effervescence has subsided, whip the puree into the Bechamel. Serve with a sprinkling of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.