Puree of Tomatoes with Milk

Ingredients

• Two pounds of tomatoes
• Two ounces of flour
• Two pints of milk
• Pepper and salt
• Two eschalots
• A gill of cream
• Two ounces of butter

Method

1. 1

   Melt the butter in a stewpan, add the eschalots and tomatoes, sliced, season with pepper and salt; let them simmer gently, and when cooked stir in the flour; add the milk and bring it to the boil; pass it through a fine hair sieve; put it back into the saucepan, give it a boil up, add the cream, and serve with fried croutons.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 5. The excerpt below is the record exactly as published.

PUREE OF TOMATOES WITH MILK Ingredients Two pounds of tomatoes. Two ounces of flour. Two pints of milk. Pepper and salt. Two eschalots. A gill of cream. Two ounces of butter

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