Cream Tomato Soup

Ingredients

• one can of tomatoes
• one quart of fresh, ripe ones
• one-half cupful of rice
• two tablespoonfuls of butter
• one tablespoonful of flour
• one quart of cold water
• pepper
• salt
• one-half teaspoonful of baking soda
• one pint of milk

Method

1. 1

   Peel and slice tomatoes, heat with cold water, add rice, season, and boil until rice is tender.

2. 2

   Stir in flour, butter, baking soda, and milk, boil for a few minutes, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 295. The excerpt below is the record exactly as published.

CREAM TOMATO SOUP. Take one can of tomatoes, one quart of fresh, ripe ones, one-half cup- ful of rice, two tablespoonfuls of butter and one tablespoonful of flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an addi- tional quart of cold water. When this boils, put in the rice, pepper, and salt to taste, and continue the boiling until the rice is tender; then stir in the flour and butter, one-half teaspoonful of baking soda and one pint of milk

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