Purée of Tomatoes

Ingredients

• the contents of a can of tomatoes
• three tablespoonfuls of butter
• one tablespoonful of cornstarch
• a quart of rich milk
• a pinch of baking soda
• salt and pepper to taste
• a great spoonful of unsweetened whipped cream

Method

1. 1

   Cook tomatoes for 15 minutes, strain, and season.

2. 2

   Mix butter and cornstarch, stir into tomatoes, and cook until thick.

3. 3

   Gradually add heated milk, stirring constantly.

4. 4

   Serve with whipped cream on top.

As published

This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.

Purie of Tomatoes. — Cook the contents of a can of tomatoes for 15 minutes, then rub through a colander. Return to the fire and season with salt and pepper to taste, and a little sugar. Rub three tablespoonfuls of butter into one tablespoonful of cornstarch, and stir this smooth paste into the strained tomatoes. Cook, stirring steadily, until smooth and thick. Have ready heated in a saucepan a quart of rich milk into which has been stirred a pinch of baking soda. To this add, gradually, the thickened tomato liquor, beating the milk constantly as you do so. Serve immediately, putting a great spoonful of unsweetened whipped cream

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