Tomato Soup
From The national course in home economics, 1917
Serves 4
A classic tomato soup.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
TOMATO SOUP. Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.