vegetariannut-free
Cream Tomato (Mock Bisque Soup)
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
- two quarts of milk
- a can of tomatoes
- a teaspoonful of soda
- a small tablespoonful of flour
- a lump of butter the size of an egg
- season with pepper
- and salt
Method
Boil milk in a double boiler.
Boil tomatoes until soft, rub through a sieve, and stir in soda.
Rub flour in butter, stir into boiling water, add tomato, season, and boil for 3 minutes.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 8. The excerpt below is the record exactly as published.
Cream Tomato (Mock Bisque Soup.) Put two quarts of milk in a double boiler; let it come to a boil. Put in a stew-pan a can of tomatoes, boil until soft, rub through a fine sieve, stir in a teaspoonful of soda to neut- tralize the acid. Rub a small tablespoonful of flour in a lump of butter the size of an egg and stir in the boiling water, add the tomato, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.