Tomato Soup

Ingredients

• 1 slice of onion
• 1 qt. milk
• 4 tablespoons flour
• y2 can (quart size) tomatoes
• 2 teaspoons sugar
• y teaspoon soda
• y$ cup butter
• 1 teaspoon salt
• y teaspoon pepper

Method

1. 1

   Put onion in milk and heat almost to boiling point.

2. 2

   Remove onion and thicken milk with flour diluted in enough cold water to pour.

3. 3

   Cook for 20 min., stirring to make smooth and prevent scorching.

4. 4

   Cook tomatoes with sugar for 15 min., then add soda, stir well and force through a strainer into the thickened milk; add butter, salt, and pepper, stir well and serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 26. The excerpt below is the record exactly as published.

Tomato Soup. Put 1 slice of onion in 1 qt. milk and heat almost to boiling point. Remove onion and thicken milk with 4 tablespoons flour diluted in enough cold water to pour. Cook 20 min., stirring to make smooth and to prevent scorching. Cook separately y2 can (quart size) tomatoes with 2 teaspoons sugar for 15 min., then add y teaspoon soda, stir well and force tomatoes through a strainer with a potato masher into the thickened milk ; add y$ cup butter, 1 teaspoon salt and y teaspoon pepper

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