Tomato Soup, No. 2

Ingredients

• 3 pints cold water
• 3 lbs. fresh or canned tomatoes
• 1 onion, chopped fine
• 1 large spoonful sifted flour
• 1 pint boiled milk
• Pepper and salt
• Piece of butter the size of an egg

Method

1. 1

   Mix the flour and butter together into a smooth paste.

2. 2

   Prepare the tomatoes as directed.

3. 3

   Put the tomatoes, chopped onion, buttered flour, and a teaspoonful of salt into a pot with the water.

4. 4

   Boil gently for one hour, stir frequently to dissolve the tomatoes and prevent scorching, then stir in the hot milk and keep stirring till it comes to a boil.

5. 5

   Season lightly and serve.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 22. The excerpt below is the record exactly as published.

TOMATO SOUP, No. 2. 3 pints cold water. 3 lbs. fresh or canned tomatoes. 1 onion, chopped fine. 1 large spoonful sifted flour. 1 pint boiled milk. Pepper and salt. Piece of butter the size of an egg

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