Tomato Soup (1)

Ingredients

• ilb. of tomatoes
• a pint of water
• 2ozs. of butter
• a tablespoonful of flour
• half a pint of milk

Method

1. 1

   Boil tomatoes in water, squeeze through a sieve.

2. 2

   Melt butter, add flour, boil for five minutes, then gradually add tomato and milk.

3. 3

   Mix well and boil until creamy.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 8. The excerpt below is the record exactly as published.

Tomato Soup (1). Boil ilb. of tomatoes in a pint of water. When cooked squeeze (with the water) through a sieve. Put 2ozs. of butter in a saucepan, when melted add a tablespoonful of flour. Boil for five minutes, then gradually add the tomato and half a pint of milk

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