Tomato Soup

Ingredients

• a dozen or a can of tomatoes
• a teaspoonful of soda
• butter the size of a pigeon's egg
• a heaping teaspoonful of flour
• a pint of hot milk
• a little cayenne peper
• salt
• a handful of cracker crumbs

Method

1. 1

   Boil tomatoes until cooked, press through a sieve.

2. 2

   Add soda to tomato pulp.

3. 3

   In a saucepan, melt butter, stir in flour, then add hot milk, cayenne, salt, and cracker crumbs.

4. 4

   Add tomato pulp, heat without boiling, and serve.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.

Tomato Soup. Two quarts tomatoes strained; 1 cup rice; pinch of cloves; a little butter at the last; 1 quart beef stock. Cook all together until rice is dissolved. Salt and pepper to taste. Mrs. Chas, Scudding. Tomato Soup. « Boil a dozen or a can of tomatoes until they are very thoroughly cooked, and press them through a sieve. To a SOUPS 29 quart of tomato pulp add a teaspoonful of soda. Put into a saucepan butter the size of a pigeon's egg, and when it bubbles, sprinkle and stir in a heaping teaspoonful of flour. When it is cooked, stir into this a pint of hot milk, a little cayenne peper, salt and a handful of cracker crumbs

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