Tomato Cream Soup

Ingredients

• 1 teaspoonful salt
• the same of pepper
• y^ teaspoonful sugar
• Yt teaspoonful beef extract
• Y^ ounce butter
• the yolks of 2 eggs
• Yt <^upful rich sweet cream

Method

1. 1

   Cover and cook the tomatoes with salt, pepper, and sugar slowly for 15 minutes; then press it through a sieve into a clean saucepan.

2. 2

   Add beef extract and butter, stir over the fire till boiling, then remove to the side of the stove.

3. 3

   Mix the yolks of eggs with rich sweet cream, add it to the tomatoes, stir for a few minutes over the fire without boiling, then serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 185. The excerpt below is the record exactly as published.

4 teaspoonful salt, the same of pepper, and y^ teaspoonful sugar, cover and cook slowly 15 min- utes ; then press it through a sieve into a clean saucepan, add Yt tea- spoonful beef extract, Y^ ounce butter, stir over the fire till boiling^, then remove to side of stove. Mix the yolks of 2 eggs with Yt <^up- ful rich sweet crea

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