Mock Bisque Soup

Ingredients

• 3^ can tomatoes
• 1 tablespoonful cornstarch
• 1 quart milk
• 1 teaspoonful salt
• 3^3 cup butter
• 3^ saltspoonful white pepper
• saltspoonf ul cayenne

Method

1. 1

   Stew tomatoes until soft enough to strain.

2. 2

   Boil milk in a double boiler.

3. 3

   Cook butter and cornstarch together, adding enough hot milk to make it pour easily.

4. 4

   Stir into boiling milk and boil for ten minutes.

5. 5

   Add remaining butter, salt, pepper, and strained tomatoes.

6. 6

   If tomatoes are very acid, add half a saltspoonful of soda before straining.

7. 7

   Serve hot.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.

Mock Bisque Soup. 3^ can tomatoes. 1 tablespoonful cornstarch. 1 quart milk. 1 teaspoonful salt. 3^3 cup butter. 3^ saltspoonful white pepper. Stew the tomatoes until soft enough to strain easily. Boil the milk in a double boiler. Cook one tablespoonful 148 The Boston Cook Book. of the butter and the cornstarch together in a small sauce- pan, adding enough of the hot milk to make it pour easily. Stir it carefully into the boiling milk, and boil ten minutes. Add the remainder of the butter in small pieces, and stir till well mixed. Add salt and pepper and the strained tomatoes. If the tomatoes be very acid, add half a salt- spoonful of soda before straining. Serve ver}^ hot. Many would use more tomatoes, but it is more delicate with a small quantity. saltspoonf ul cayenne

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