Tomato Soup Puree

Ingredients

• a dozen or a can of tomatoes
• a quart of pulp
• a level teaspoonful of soda
• butter or dripping the size of a pigeon's egg
• a heaping teaspoonful of flour
• a quart of hot milk
• a little cayenne pepper
• salt
• a handful of cracker crumbs

Method

1. 1

   Boil tomatoes, pass through a sieve, and mix with soda.

2. 2

   In a saucepan, melt butter, add flour, then stir in hot milk, season, and add tomato pulp.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 34. The excerpt below is the record exactly as published.

TOMATO SOUP PUREE. Mrs. M. E'. Kloeckner, No. 709 Locust avenue, Pasa- dena, Cal.— Boil a dozen or a can of tomatoes until thoroughly cooked, and pass through a sieve. To a quart of pulp add a level tea- spoonful of soda. Put into a saucepan butter or dripping the size of a pigeon's egg, and when it foams, sprinkle in a heaping tea- spoonful of flour. When it is cooked stir into this a quart of hot milk, a little cayenne pep- per, salt and a handful of cracker crumbs

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