Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Tomato Bisque
From How we cook in Tennessee .., 1906
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of tomatoes
- one quart of milk
- a pinch of soda
- a large tablespoon of butter
- two tablespoons of flour
- one-half dozen stalks of celery
Method
Cook the tomatoes some; run through a sifter; put back on stove; add a pinch of soda; salt and pepper to taste, and pour up into the tureen.
In a saucepan put butter; when melted add flour and beat smooth; add milk and celery cut in squares; when thick pour into the tureen, stirring the tomatoes until well mixed; serve immediately.
Nutrition per serving
132Calories
7 gProtein
15 gCarbs
7 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.
Tomato Bisque. — One quart of tomatoes, one quart of milk; cook the tomatoes some; run through a sifter; put back on stove ; add a pinch of soda ; salt and pepper to taste, and pour up into the tureen. In a sauce pan put a large tablespoon of butter; when melted add two tablespoons of flour and beat smooth ; add quart of milk and one-half dozen stalks of celery
Cook this with the app: pantry check, scaling, and the assistant.