Meatless Tomato Soup
From Buckeye cookery, 1892
Serves 4
Recipe attributed to Mrs. D. C. Conkey.
Presented as published in 1892. 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 Buckeye cookery (1892), page 180. The excerpt below is the record exactly as published.
EATLESS TomMATO SOUP. One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to effervesce, and add quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker
Cook this with the app: pantry check, scaling, and the assistant.