Tomato Cream Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.
Tomato Cream Soup. — Heat two quarts of strained, stewed tomatoes to boiling; add four tablespoonfuls of flour rubbed smooth in a little cold water. Let the tomatoes boil until thick- ened, stirring constantly, that no lumps form; add salt to season. Have ready two cups of hot rich milk or thin cream
Cook this with the app: pantry check, scaling, and the assistant.