Tomato Soup No. 2

Ingredients

• a quart of peeled tomatoes
• a pinch of soda
• a quart of hot boiled milk
• a piece of butter the size of an egg
• three tablespoonfuls of rolled cracker

Method

1. 1

   Stew tomatoes with soda until soft, strain to remove seeds, then add hot milk, season with salt and pepper, add butter and rolled cracker, and serve hot.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 17. The excerpt below is the record exactly as published.

TOMATO SOUP. No. 1. Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one-half. Remove the meat and put ^nto the broth a quart of tomatoes, and one chopped onion ; salt and pepper to taste. A teaspoonful of flour should be dissolved and stirred in, then 38 SOUPS. allowed to boil half an hour longer. Strain and serve hot. Canned toma- toes in place of fresh ones may be used. TOMATO SOUP. No. 2. Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda. Strain it so that no seeds remain, set it over the fire again, and add a quart of hot boiled milk ; season with salt and pepper, a piece of butter the size of an egg, add three tablespoonfuls of rolled cracker

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