vegetarian
Tomato Bisque
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. Henry Powell.
Presented as published in 1914. 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
- 1 pint of tomato liquid
- a generous pint of fresh milk
- a heaping dessertspoon of flour
- a third of a cup of milk
- a scant half-teaspoon of soda
- a piece of butter the size of a walnut
- salt to taste
- pepper to taste
Method
Strain tomato liquid into a kettle.
In a double boiler, heat milk.
Blend flour with a third of a cup of milk, add to boiling tomato with baking soda.
Stir and strain.
Add butter to boiling milk, then combine with tomato mixture.
Do not boil after mixing.
Season and serve.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.
pepper to taste. Stew a small can of tomatoes (1 pound), strain through a sieve, and while hot add to the above cream. Cook them thoroughly together and serve. — Mrs. J. T. Elmore. CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste, SOUPS 7 let them stew for fifteen minutes. Put the milk on to boil. Rub the butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes throng a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes and then the boiling milk; stir thoroughly and serve immediately. It must not go on the fire after mixing the milk with the tomatoes or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. — Mrs. Thos. Bullock. CREAM CHICKEN SOUP. Scraps and bones of chicken or turkey, 3 pints cold water, 1 stalk celery cut in pieces, 1 large spoon of butter, 2 heap- ing tablespoonfuls of flour, 1 sliced onion, 1 pint cold milk, salt and pepper. Simmer slowly the chicken, water, celery and onion until reduced to about one quart. Strain out the bones. Melt butter and stir it into flour and add the milk. Boil until thick and add to the chicken broth just before serving. Season and serve very hot. — Mrs. D. H. Mangum. VEGETABLE SOUP WITH BEEF. Ten cent soup bone, 5 quarts cold water, 1 onion (small), 1 turnip, 1 potato, 1 carrot, 1 parsnip, 1 root of celery, 1 tea- cup chopped cabbage, salt and pepper to taste, 2 tablespoons of rice. Put soup bone in soup kettle, add the cold water ; place over a moderate fire. Bring slowly to a boil, skim off skum and simmer gently 4 hours. Remove the meat and skim again. Wash the vegetables, cut into dice and add them to the soup. Simmer 1 hour longer, season to taste, and it is ready to serve. — Mrs. D. H. Mangum. TOMATO BISQUE. Strain carefully 1 pint of tomato liquid and put over the fire in a porcelain kettle. Put on in a double boiler a gen- erous pint of fresh milk, and when it comes to a boil add 8 SOUPS a heaping dessertspoon of flour which has been smoothly blended with a third of a cup of milk and allowed to cook about ten minutes. Next add to the boiling tomato a scant half-teaspoon of soda. Stir thoroughly and strain through a fine sieve. Add to the boiling milk a piece of butter the size of a walnut
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