Tomato Bisque

Ingredients

• one pint can of tomatoes
• one pint of sweet cream
• one-half teaspoon soda
• one teaspoon sugar
• one tablespoon of minced onion
• one tablespoon of corn-starch
• one tablespoon of butter
• one-half pint boiling water
• two tablespoonfuls rolled crackers

Method

1. 1

   Stew tomatoes with water and onion for half an hour.

2. 2

   Add sugar, salt, and pepper.

3. 3

   Heat cream, add soda, and mix with butter and corn-starch.

4. 4

   Stir into cream as it boils.

5. 5

   Press tomatoes through a colander, add cream and rolled crackers, and serve immediately.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.

TOMATO BISQUE. Mrs. J. H. McMillan. One pint can of tomatoes, one pint ot sweet cream, one-half teaspoon soda, one teaspoon sugar, one table- spoon of minced onion, one tablespoon of corn-starch, one tablespoon of butter, one-half pint boiling water, two tablespoon fuls rolled crackers

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