Mock Bisque Soup

Ingredients

• A can tomatoes
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 quart milk
• salt to taste
• pepper to taste

Method

1. 1

   Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season tomatoes well and reheat.

2. 2

   Mix both together.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 59. The excerpt below is the record exactly as published.

Mock Bisque Soup. — A can tomatoes, 1 V2 tablespoons butter, 1A tablespoons flour, 1 quart milk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season to¬ matoes well and reheat. Take both from fire and mix together; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak A cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again ; simmer 1 hour, add A cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table¬ spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table¬ spoon chopped parsley, and serve. Family Soup. — Time, 6 hours; 3 or 4 quarts pot liquor, t.e., the water in which mutton or salt beef has been boiled. Any bones from dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2 blades mace, a few peppercorns, pepper and salt to taste

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