Cream Tomato Soup
From Luncheons, breakfasts, simple dinners and carving, 1905
Serve with crackers or crotons.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.
Cream Tomato Soup — Let one can of tomatoes get hot, add a bit of soda. Have hot one quart of fresh milk, rub the tomatoes through a sieve and add the liquid to the milk. Be sure they are both hot but neither must boil or they will curdle. Use a large piece of butter, and salt and white pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.