Tomato Soup

Ingredients

• One quart of tomatoes
• one quart of water
• small piece of bay leaf
• one slice of onion
• salt
• pepper
• pinch of soda
• one teaspoon flour
• tablespoon of butter
• teaspoon of whipped cream

Method

1. 1

   Combine tomatoes, water, bay leaf, onion, salt, pepper, and soda.

2. 2

   Add flour rubbed with butter.

3. 3

   Serve with whipped cream.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 7. The excerpt below is the record exactly as published.

TOMATO SOUP. Mrs. W. S. Holliday. One quart of tomatoes, one quart of water, small piece of bay leaf, one slice of onion, salt, pepper and pinch of soda, one teaspoon flour rubbed with table- spoon of butter. Serve with teaspoon of whipped cream in each dish. CROUTONS. Butter a slice of bread, cut it into dice and brown in the oven, drying them first. Sippets are evenly cut oblongs toasted. CRISPS. Cut a cream loaf into thin slices, remove the crusts and spread with melted butter. Roll closely and tie with white string. Bake in a medium oven ten min- utes or until slightly browned. Remove strings and serve hot with clear soups or salads. DROPPED DUMPLINGS. Mrs. O. J. Blackburn. Beat an egg, one teacup milk, pinch salt, teaspoon baking powder, flour enough to make stiff batter. Drop in kettle in which chicken or veal is stewing, cover, let boil about fifteen minutes. * POTATO DUMPLINGS FOR SOUP. Mrs. Dorothea Christensen. Six medium sized potatoes boiled and mashed fine with one large tablespoon of butter

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