Mock Bisque Soup

Ingredients

• I J cups canned tomatoes
• 2 teaspoons sugar
• Half an onion
• 6 cloves
• Sprig parsley
• i£ teaspoons soda
• Quarter bay leaf
• J cup stale bread crumbs
• 4 cups milk
• i teaspoon salt
• J teaspoon pepper
• 5 tablespoons butter

Method

1. 1

   Scald the milk with the bread crumbs, onion, parsley, cloves, and bay leaf, and rub through a sieve.

2. 2

   Cook the tomatoes with the butter for fifteen minutes, add the soda and rub through a sieve.

3. 3

   Reheat the bread and milk to the boiling point.

4. 4

   Add the tomatoes.

5. 5

   Season with salt, pepper, and butter and pour into a tureen.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 8. The excerpt below is the record exactly as published.

MOCK BISQUE SOUP I J cups canned tomatoes 2 teaspoons sugar Half an onion 6 cloves Sprig parsley i£ teaspoons soda Made Palatable i7 Quarter bay leaf J cup stale bread crumbs 4 cups milk i teaspoon salt J teaspoon pepper 5 tablespoons butter

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