Tomato Bisque
From San Rafael cook book, 1906, 1906
Serves 9
Some prefer a little sugar added.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.
TOMATO BISQUE— Mrs. Geo. Bunn. 1 qt. cooked tomatoes, 2 qts. sweet milk, 1 level tablespoon corn- starch, salt, butter, paprika or white pepper, 1 teaspoon soda. Strain the tomatoes and put on to heat; when boiling put in soda, then add the hot milk, sugar, salt, pepper, and butter. COok the cornstarch In milk before adding tomatoes, to prevent curdling. Some prefer a little sugar added. 1 cup of cream
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