Tomato Bisque

Ingredients

• One pint of canned or fresh tomatoes
• one quart milk
• one-third cup butter
• one tablespoonful flour
• one teaspoonful salt
• half saltspoonful white pepper
• dash of red pepper

Method

1. 1

   Stew the tomatoes until soft enough to strain.

2. 2

   Heat the milk and gradually add butter and flour mixed together.

3. 3

   Season the strained tomatoes and combine with the thickened milk.

4. 4

   Stir until it boils and serve immediately.

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 10. The excerpt below is the record exactly as published.

Tomato Bisque One pint of canned or fresh tomatoes, cut in small pieces; one quart miik; one'third cup butter; one tablespoonful flour; one teaspoonful salt; half salt' spoonful white pepper ; dash of red pepper

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