Tomato Cream Soup

Ingredients

• 1 pt. stewed tomatoes
• 1 qt. milk
• 1 tsp. soda
• 1 c. butter
• 1 tsp. salt
• 1 tbsp. corn-starch
• J tsp. white pepper
• 6 crisped crackers

Method

1. 1

   Stew the tomatoes, add soda, salt, and pepper, and rub through a strainer.

2. 2

   Boil the milk in a double boiler.

3. 3

   Cook corn-starch in one tablespoon of butter, add gradually about one cup of hot milk, then stir into boiling milk and cook ten minutes.

4. 4

   Cut remaining butter into small pieces and stir into milk.

5. 5

   Add tomatoes, and when hot and well mixed, strain into a hot tureen.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

Tomato Cream Soup 1 pt. stewed tomatoes. 1 qt. milk. i tsp. soda. I c. butter. 1 tsp. salt. 1 tbsp. corn-starch. J tsp. white pepper. 6 crisped crackers

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