Tomato Bisque
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 24. The excerpt below is the record exactly as published.
li ts. salt J ts. white pepper CORN SOUP Chop the com and cook it with the onion and cold water slowly until the com is soft, or about one half hour. Scald the milk. Make a mediimi white sauce accord- ing to No. 25. Add this to the milk and cook it three minutes, stirring it constantly. Rub the com through a strainer, add it to the milk mixture, boil it three minutes longer, and serve it with toasted crackers. RECIPE 69. RECIPE 70. CREAM OF GREEN-PEA SOUP Cook peas until they are soft; then drain them and press them through a strainer. Make a thin white sauce accord- ing to No. 24, and add the vegetable pulp. Season it with salt and pepper and serve it hot with toasted crackers. CREAM OF CELERY SOUP Wash celery, cut it into small pieces, and boil it until it is soft in just enough boiling water to cover it- Press it through a strainer, saving and using the water in which the celery was cooked. Digitized by Google 66 FIRST YEAR Make thin white sauce according to No. 24, and add the celery and water. Season it with salt and pepper and serve it hot. IlECIPE 71. Ingredients I i c. tomatoes 2 ts. sugar J ts. soda i onion (chopped) Ingredients II 2 c. milk 4 tbs. butter 4 tbs. flour li ts. salt i ts. pepper TOMATO BISQUE
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