Frozen Tomato Cream

Ingredients

• 1 can tomatoes
• 1 slice of onion
• 1 stalk of celery
• Large branch of parsley
• Few sweet herbs
• Yi teaspoon of salt
• Yi teaspoon of paprika
• 1 cup of cream

Method

1. 1

   Cook tomatoes, onion, celery, parsley, and herbs for 40 minutes until water evaporates.

2. 2

   Pass through a sieve to get 1 cup of thick puree.

3. 3

   Add salt and paprika.

4. 4

   Let cool, then fold in whipped cream.

5. 5

   Turn into a mold, cover, and pack in salt and ice.

6. 6

   Serve on lettuce leaves with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.

Frozen Tomato Cream. 1 can tomatoes. 1 slice of onion. 1 stalk of celery. Large branch of parsley. Few sweet herbs. Cook for 40 minutes until water is well evaporated. Pass through sieve. There should be 1 cup of thick puree. Add Yi teaspoon of salt and Yi teaspoon of paprika. Let. become cold. Fold in 1 cup of cream

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