Tomato Cream Soup
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 33. The excerpt below is the record exactly as published.
TOMATO CREAM SOUP. Florence S. Le Hardy, Cahuenga, Cal.— Take a quart of fresh or canned tomatoes, put in saucepan with cupful or raw rice; let cook until rice is done; strain, mashing wsll through colan- der; when ready to serve set on the fire; let come to a boil; drop quickly a cupful of rich milk, a pinch of salt
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