Tomato Soup

Ingredients

• one-half can tomatoes
• one quart milk
• one-third cup butter
• one tablespoonful corn starch
• one teaspoonful salt
• one-half saltspoonful white pepper

Method

1. 1

   Stew tomatoes until soft, boil milk in a double boiler.

2. 2

   Cook butter and corn starch, add milk to make pourable, stir into boiling milk and boil for ten minutes.

3. 3

   Add remaining butter, salt, pepper, and strained tomatoes.

4. 4

   Serve hot.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 14. The excerpt below is the record exactly as published.

One-half can tomatoes, one quart milk, one- third cup butter, one tablespoonful corn starch, one teaspoonful salt, one-half saltspoonful white pepper

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