Tomato Soup

Ingredients

• 1 quart stewed tomatoes
• 2 tablespoons flour
• 1 teaspoon mustard
• 2 cups water
• 1 teaspoon soda
• 2 cups milk
• butter size of an egg
• pepper and salt to taste

Method

1. 1

   Boil tomatoes with water added for 10 minutes.

2. 2

   Add milk, butter, soda and mustard mixed with a little milk.

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 5. The excerpt below is the record exactly as published.

TOMATO SOUP. Miss May Duncan, Calgary. Into 2 quarts of water or meat broth, put 1 pint of tomatoes, 3 table- spoonfuls roiled oats, 1 heaping tablespoon minced onions and let boil at least an hour. Add X teaspoonful of soda, then 1 cup of rich milk or cream. Season to taste . The MAGNET Sanitary Strainer is placed on each tank, keeps the milk warm and free from dust while separating, besides doing away with the troublesome pail strainer. TOMATO SOUP. Mrs. A. B. Petrie, Guelph. 1 quart stewed tomatoes, 2 tablespoons flour, X teaspoon mustard, 2 cups water, X teaspoon soda, 2 cups milk. Boil tomatoes with water added 10 minutes. Add to tomatoes 2 cups of milk, butter size of an egg, soda and mustard mixed with a little milk, pepper and salt to taste

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