Tomato Soup

Ingredients

• 12 large or 18 small tomatoes
• | pint water
• 1 oz. butter
• £ oz. flour
• i pint cream or milk
• 1 teaspoon of salt
• 1 teaspoon of sugar
• i teaspoon of pepper

Method

1. 1

   Cook tomatoes and water in a saucepan for fifteen minutes, then pass through a sieve.

2. 2

   Melt butter, add flour, then gradually add the liquor.

3. 3

   Boil for three minutes, then add sugar, salt, pepper, and cream or milk.

4. 4

   Heat but do not boil after adding milk.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 15. The excerpt below is the record exactly as published.

Tomato Soup. — 12 large or 18 small tomatoes, | pint water, 1 oz. butter, £ oz. flour, i pint cream or milk, 1 teaspoon of salt, 1 teaspoon of sugar, i teaspoon of pepper

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