Tomato Soup — No. 2

Name: Tomato Soup — No. 2
Ingredients: a quart of peeled tomatoes; a pinch of soda; a quart of hot boiled milk; butter the size of an egg; three tablespoonfuls of rolled cracker crumbs

From The Federation cook book, 1910

Canned tomatoes can be used instead of fresh.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 2. The excerpt below is the record exactly as published.

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 and butter the size of an egg. Serve with three tablespoonfuls of rolled cracker crumbs

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