Tomato Soup (No. 1)

Ingredients

• One pound of Tomatoes
• Four ounces of Onions
• One quart of Milk
• One ounce of Butter
• One dozen white Peppercorns
• One tablespoonful of white Roux
• bare dessertspoonful of Corn Flour

Method

1. 1

   Mix well.

2. 2

   Return to the saucepan, and thicken with either white roux or corn flour.

3. 3

   If the corn flour is used it must be first mixed smoothly with a little cold milk and added to the soup when almost boiling.

4. 4

   Boil up again.

5. 5

   Serve with croutons of fried bread.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 17. The excerpt below is the record exactly as published.

Tomato Soup (No. i). Ingredients. One pound of Tomatoes. Four ounces of Onions. One quart of Milk, One ounce of Butter. One dozen white Peppercorns. One tablespoonful of white Roux or bare dessertspoonful of Corn Flour

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