Cream Tomato or Mock Bisque Soup

Ingredients

• 1 quart milk
• 2 cups tomato pulp
• Small piece of bay leaf
• A few cloves
• Salt
• pepper
• Half teaspoon soda
• Small bit of parsley
• 2 tablespoons butter
• 2 teaspoons flour

Method

1. 1

   Scald milk.

2. 2

   Stir tomatoes with bay leaf, cloves, parsley, salt, pepper, and celery salt.

3. 3

   Mix butter and flour, add to scalded milk.

4. 4

   Cook for five minutes, then add tomato pulp pressed through a sieve.

5. 5

   Serve hot.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 2. The excerpt below is the record exactly as published.

Cream Tomato or Mock Bisque Soup 1 quart milk 2 cups tomato pulp Small piece of bay leaf A few cloves Salt, pepper, celery salt FEDERATION COOK BOOK 7 Half teaspoon soda Small bit of parsley 2 tablespoons butter 2 teaspoons flour

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