vegetariannut-free
Cream Tomato Soup
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. J. T. Elmore.
Presented as published in 1914. 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
- 2 tablespoonfuls flour
- 2 tablespoonfuls melted butter
- 1 pint of boiling milk
- small can of tomatoes (1 pound)
- salt to taste
- pepper to taste
Method
Stir together flour and melted butter until smooth.
Cook in a stewpan slowly, adding boiling milk and stirring until smooth and creamy.
Stew tomatoes, strain through a sieve, and add to the cream mixture.
Cook thoroughly together and serve.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.
CREAM TOMATO SOUP. Stir together until smooth 2 tablespoonfuls flour and 2 tablespoonfuls melted butter. Cook in a stewpan slowly, adding 1 pint of boiling milk and stirring until smooth and creamy. Add salt and pepper to taste. Stew a small can of tomatoes (1 pound)
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