Tomato Cream Soup

Ingredients

• one quart of fresh tomatoes
• a can of tomatoes
• half a cupful of rice
• two tablespoonfuls of butter
• one tablespoonful of flour
• two quarts of cold water
• a saltspoonful of pepper
• two teaspoonfuls of salt
• a pint of milk

Method

1. 1

   Peel and slice tomatoes, heat with cold water.

2. 2

   Add more cold water, then rice, salt, and pepper.

3. 3

   Boil until rice is tender.

4. 4

   Stir in butter and flour paste, soda, and milk.

5. 5

   Boil briefly and serve.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 105. The excerpt below is the record exactly as published.

TOMATO CREAM SOUP. Peel and slice one quart of fresh tomatoes, or use a can of tomatoes j pick over half a cupful of rice, and wash it 1 82 PRACTICAL AMERICAN COOKERY. well in cold water ; rub two tablespoonfuls of butter to a smooth paste with one tablespoonful of flour; put the to- matoes over the fire in a soup-kettle with one quart of cold water, and let them heat gradually ; when they are hot, add another quart of cold water, and when this boils, put in the rice, a saltspoonful of pepper, and two teaspoonfuls of salt, and continue the boiling until the rice is tender, but not broken ; then stir in the paste of butter and flour, a salt- spoonful of soda, and a pint of milk

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