Tomato Soup I
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Do not let the soup boil after adding milk.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 84. The excerpt below is the record exactly as published.
Tomato Soup I To 1 qt fresh or canned tomatoes add 1 pt boiling water, and when the tomatoes are soft, strain through a colander, return to the fire and thicken with a little white flour or graham flour. When the soup has boiled up thoroughly, season with salt to taste, then put in 1 level teasp soda, and while it is foaming, pour in 1 qt hot milk. Add a generous lump of butter
Cook this with the app: pantry check, scaling, and the assistant.