Oyster Cream of Tomato Soup

Ingredients

• one two-pound can of steamed tomatoes
• one quart milk
• one pint drained fresh (or cove) oysters
• salt to taste
• pepper to taste
• a pinch of baking soda
• two teaspoons of flour

Method

1. 1

   Heat tomatoes and milk, season tomatoes with salt, pepper, and butter, adding a pinch of baking soda.

2. 2

   Make a thin thickening with flour and water, stir into the milk while heating.

3. 3

   When both reach boiling point, stir tomatoes slowly into milk, then add oysters.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.

Salt to taste, simmer for four hours. Strain well. For marrow balls, take marrow the size of a small egg, soak in cold water several hours, then pour off water, beat marrow to a cream, add to each egg one heaping tablespoonful of grated and sifted white bread crumbs, until three of each have been well beaten in; be careful of the last spoonful of crumbs, as a few more or less crumbs are apt to mar the balls. Moisten your hands, roll into small balls, size of a marble, drop into boiling bouillon, cook fifteen minutes. NO. 43. MOCK BISQUE SOUP. Frances Tebbetts, No. 1607 South Grand avenue— Two cups milk, sprinkle of pepper, three table- spoonfuls butter, two cups tomatoes, three tablespoonfuls flour, one-quarter teaspoonful baking powder, one-half teaspoonful salt. Combine milk, butter, flour, salt and pepper as for white sauce. Mix tomatoes and soda; let the mixture stand five minutes; add to the white sauce, heat and serve immediately. NO. 44. MRS. HINCHLIFFE'S SOUP. Mrs. H. F. Bannard, East San Gabriel, Cal.— Take one and one-half pints rather weak soup stock, two tablespoons cream, two tablespoons flour, one egg, butter size of a small hen's egg, salt and pepper. Put stock on stove to heat, beat egg aind cream together thoroughly, rub butter and flour to smooth paste and add to hot stock; let boil up once and then pour slowly over egg and cream, stirring constantly or the eggs will curdle. A most delicious soup. NO. 45. MUSHROOM SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One pound mushrooms, five cups chicken stock, one-half onion, one-third cup butter, one-quar- ter cup flour, one and one-half cups of cream or rich milk, salt, pepper, two tablespoons souteene. Chop mushrooms very fine, add to chicken stock with minced onion; cook fifteen minutes, and rub through a sieve; repeat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine. NO. 46. NOURISHING BROTH. Mrs. Mayer, No. 660 Wall street— To make soup nourishing it does not necessarily take a mass of ingredients, nor is it necessary to boil it too long. For a family of six persons get a pound of lean beef or one-half pound of mut- ton and beef mixed (soup bones make the broth too greasy;) put it to boil with cold water on a slow fire; when boiling for half an hour, add two raw potatoes, grated fine, a little grated carrot, two - pieces of cut-up celery; let that boil for fifteen minutes; take out your meat, add a little chopped parsley, a little salt. Have an egg beaten in your soup bowl with cold water, and then stir in your soup. There you have a nourishing and well-tasting broth fit for sick or well. NO. 47. ONION SOUP. Mrs. M. E. Kloeck- ner, No. 709 Locust street, Pasadena— This recipe came to me through a French woman. A soup without meat, and delicious. Put into a saucepan butter size of a pigeon's egg (clarified grease or fat off of soup answers 18 COOKING AND OTHER RECIPES. about as well;) when very hot add two or three large onions, sliced thin; stir, and cook well until they are red; then add half teacup of flour, stir this also until it is red, watch- ing it constantly, that it does not burn. Now pour in a pint of boiling water (stock or broth is better) and add salt and pepper. Mix it well, and boil a minute; then pour in the soup kettle and set on the back of the range until almost ready to serve. Add one and a half pints or a quart of boiling milk and two or three well-mashed boiled po- tatoes. Add a little soup to the potatoes first, then add more until it is smooth and thin enough to pour into the soup. Stir well and smoothly together; taste to see if it is properly seasoned with pepper and salt, as it requires plenty, especially of the latter. Let it simmer a few minutes. Put pieces of toasted bread (a good way of using dry bread) in diamond or cube shape, in the bottom of the turneen. Pour over the soup, and serve very hot. This soup may be made without potatoes, if more convenient, using more flour. However, it is better with potatoes. NO. 48. ONION SOUP. Mrs. I. Chadd, Fallbrook, Cal.— Take one medium-sized onion, chop it very fine; place the spider over a good fire; when hot, put in one and one-half tablespoonfuls of butter and add onions, stirring briskly all the while with a fork. When nice and brown, add one heaping tea- spoonful of flour, with salt and pepper to taste. "When flour is nicely browned, add one pint of cold water, still stirring briskly all the while with a fork until it has boiled full four minutes after adding the water. Serve immediately. NO. 49. OYSTER CREAM OF TOMATO SOUP. Mrs. D. J. Newcomb, No. 916 West Seventh street — One two-pound can of steamed tomatoes (or freshly cooked ones,) one quart milk, one pint drained fresh (or cove) oysters; put the tomatoes and milk on to heat, season the tomatoes with salt, pepper, butter (a pinch of baking soda) to taste; also put pinch baking soda in the milk, make a thin thickening, with two teaspoons of flour

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