Tomato Soup No. 2

Ingredients

• three large, ripe, tomatoes
• a quart of milk
• a pinch of soda
• a piece of butter the size of a walnut
• Salt
• and pepper
• pour cracker crumbs plentifully in

Method

1. 1

   Slice tomatoes and heat in their juice.

2. 2

   Add milk and soda, season, and stir in butter and cracker crumbs before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.

a piece of butter the size of a walnut, one tablespoonful of sugar and a little pepper and salt. Let boil one hour, roll out six soda crackers and serve. Lida Smith. TOMATO SOUP. Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper; put over fire and boil fifteen minutes. Serve with crackers. Julia Anderson. TOMATO SOUP— No. 2. Take three large, ripe, tomatoes, slice and put them over the fire in their own juice. When hot add a quart of milk and a pinch of soda. Salt and 426 SOUPS WITHOUT MEATS. pepper lightly. Add apiece of butter the size of a walnut and lastly pour cracker crumbs plentifully in, just before removing from the fire. Canned tomatoes can be used in the winter season. Mrs. Susan Stevenson. IOWA POTATO SOUP. Peel one dozen small potatoes and boil in one quart of water until done; mash and pour all through colander; then add one quart of sweet milk and one pint of beef broth; butter size of a small egg; season with salt and pepper

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