Tomato Soup

Ingredients

• 1 can of tomatoes
• 2 cups of boiling milk
• 1 small minced onion
• 2 tablespoons of butter
• 1 of flour
• pepper and salt to taste
• a handful of dry bread crumbs
• 1 cup of boiling water

Method

1. 1

   Boil tomatoes, onions, and hot water for 30 minutes, strain, and rub through a colander.

2. 2

   Keep milk and butter mixture hot, then add to tomatoes.

3. 3

   Stir in crumbs before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 140. The excerpt below is the record exactly as published.

TOMATO SOUP FROM CURDLING. — 1. By using soda in the tomatoes; 2, by pouring tomato juice into white sauce; 3, by not cooking after combining tomatoes and milk. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. TOMATO SOUP. — Have 1 can of tomatoes, 2 cups of boiling milk with teaspoon of soda stirred in, 1 small minced onion, 2 tablespoons of butter, rubbed in 1 of flour, pepper and salt to taste, a handful of dry bread crumbs, and 1 cup of boiling water

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