Mock Bisque Soup

Ingredients

• 1 can of tomatoes
• 2 pints milk
• 2 teaspoons of corn-starch
• 1 tablespoon of butter
• 4 tablespoons of butter
• a saltspoon of white pepper
• 1 teaspoon of salt

Method

1. 1

   Cook tomatoes until tender and strain.

2. 2

   Cook milk in a double boiler.

3. 3

   In a small saucepan, cook corn-starch and butter, adding enough hot milk to make it pour easily.

4. 4

   Stir this into boiling milk and boil for about 10 minutes.

5. 5

   Add butter pieces, strained tomatoes, white pepper, and salt; serve hot.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 23. The excerpt below is the record exactly as published.

MOCK BISQUE SOUP.— Take | can of tomatoes cook until ten- der, and strain; cook 2 pints milk in a double boiler, and in a small sauce-p^in cook 2 teaspoons of corn-starch and 1 tablespoon of butter, adding (^nough of the hot milk to make it pour easily; now stir this into the boiling milk carefully, and boil about 10 minutes. Cut 4 tablespo' >ns of butter in small pieces and add it, mixing it well, and add also the strained tomatoes, ^ saltspoon of white pepper, and 1 teaspoon of salt

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