Puree of Tomato No. 3
From The art of cookery, 1899
Serves 2
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 54. The excerpt below is the record exactly as published.
Puree of Tomato No. 3. — Cook together one table- spoonful of butter and two tablespoonfuls of flour, add three cups of cooked tomato rubbed through a sieve, simmer five minutes, pour in a cup of cream, bring to boiling point, season to taste, add a quarter of a tea- spoonful of soda, and serve. Puree of Potato. — Cook together one tablespoonful of butter
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