Tomato Soup (No. 2)

Ingredients

• Two pounds of Tomatoes
• One large Onion
• One quart of Milk
• One ounce of Butter
• One tablespoonful of chopped Parsley
• One tablespoonful of Flour
• Pepper to taste

Method

1. 1

   Cut up the tomatoes and onions (scald well first) and cook in half a pint of water until tender, then pass through a sieve.

2. 2

   Boil the milk in a double saucepan, thicken with one tablespoonful of flour (mixed into a smooth paste in a little cold milk first), add to the milk a little parsley and the tomatoes and onions and make very hot, but do not boil.

3. 3

   Serve with macaroni and 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. 2). Ingredients . Two pounds of Tomatoes. One large Onion. One quart of Milk. One ounce of Butter. One tablespoonful ; of chopped Parsley. One tablespoonful of Flour. Pepper to taste

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