Tomato Cream Soup

Ingredients

• one good-sized lump of butter
• two tablespoonfuls of flour
• one pint of milk
• one pint of cream
• one can of tomatoes
• a very small pinch of sugar

Method

1. 1

   Melt butter, stir in flour, then add milk and cream.

2. 2

   Boil.

3. 3

   Scald and strain tomatoes, adding gradually to prevent curdling.

4. 4

   Season with sugar, strain through cheese-cloth, and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 57. The excerpt below is the record exactly as published.

Tomato Cream Soup Melt one good-sized lump of butter, stir in two tablespoon- fuls of flour. When mixed, add one pint of milk and one pint of cream. Let it boil. Scald one can of tomatoes, strain, and add to the soup a little at a time so it will not curdle the milk and cream. Add a very small pinch of sugar, season to taste. Strain through a wet cheese-cloth and serve very hot. Tomato Soup Empty one quart jar of tomatoes into an agate saucepan and add one pint of cold water. Stand the mixture over a quick fire. Next, mix together in another saucepan one heap- ing tablespoonful of butter and two tablespoonfuls of flour

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