Tomato Soup

Ingredients

• four large tomatoes
• one-half onion
• one pint water
• one tablespoon butter
• two tablespoons sugar
• one teaspoon celery salt
• one tablespoon of flour
• one-half pint of milk

Method

1. 1

   Cook tomatoes and onion; add water to make one pint.

2. 2

   When hot, add salt, pepper, butter, soda, sugar, celery salt, and flour mixed with a little water.

3. 3

   Before serving, beat in milk and serve immediately.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 32. The excerpt below is the record exactly as published.

TOMATO SOUP. Alice J. Roche, 275 Center street, Pasadena, Cal.— Boil one quart tomatoes, one quart water, six whole cloves, six whole pepper corns, one and one- half tablespoons sugar, one tablespoon salt, twenty minutes. Brown two tablespoons but- ter and cook two tablespoons choppad onion in it until done; rub in two tablespoons corn starch; add this to tomatoes; boil ten minutes; put through a sieve; heat and serve with toasted crackers or stale bread; cut in small squares, fried in butter until brown. NO. 73. TOMATO SOUP. Mr^. M. A. Pnce, Hollywood, Cal.— Cook four large tomatoes and one-half onion; add water to make one pint. When hot add salt, pepper, one table- spoon butter, pinch of soda, 2 tabl-:spocn» sugar, one teaspoon celery salt, one tablespoon of flour, mixed with a little water. Before serving beat one-half pint of milk and add to the soup and serve immediately. NO. 74. TOMATO SOUP. Mrs. Mamie Grubb, Moorpark, Cal.— Six large cups of milk, one cup of mashed tomatoes, one table' spoon butt

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