Tomato Soup

Name: Tomato Soup
Ingredients: Into 2 quarts of water or meat broth; 1 pint of tomatoes; 3 tablespoonfuls roiled oats; 1 heaping tablespoon minced onions; Add 1 teaspoonful of soda; then 1 cup of rich milk or cream; Season to taste

From Magnet cream separator cook book, 1910

Recipe by Miss May Duncan, Calgary.

Presented as published in 1910. 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 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

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