Cream Tomato Soup

Ingredients

• 2 tablespoonfuls flour
• 2 teaspoons sugar
• 2 tablespoonfuls butter
• Celery seed, salt and pepper to taste
• 1 cupful milk
• A pinch of soda
• 1 quart can of tomatoes

Method

1. 1

   Cook tomatoes and water twenty minutes then run through sieve.

2. 2

   Blend butter and flour over fire, add sugar, milk, salt, pepper and celery seed (ground), add baking soda to tomatoes, then add gradually to butter and flour mixture.

3. 3

   Bring to boiling point and serve with tablespoonful whipped cream on top of each dish.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 2. The excerpt below is the record exactly as published.

Cream Tomato Soup 2 tablespoonfuls flour. 2 teaspoons sugar. 2 tablespoonfuls butter. Celery seed, salt and pepper to taste. 1 cupful milk. A pinch of soda. 1 quart can of tomatoes

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