Tomato Toast

Ingredients

• 4 tablespoonfuls butter
• 1% cupfuls strained tomato pulp
• 3 tablespoonfuls flour
• 1/2 teaspoonful soda
• 1/2 teaspoonful salt
• 1/2 cupful scalded cream
• 1/2 teaspoonful pepper
• 8 slices toast

Method

1. 1

   Melt the butter in a saucepan and add the flour and salt.

2. 2

   Gradually pour in the tomato which has been dissolved.

3. 3

   Stir constantly and add the scalded cream.

4. 4

   Pour the hot sauce over the toast and serve immediately.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 16. The excerpt below is the record exactly as published.

1 teaspoonful salt 2 tablespoonfuls flour 8 slices toast 2 tablespoonfuls butter 2 tablespoonfuls butter Scald the milk and add the flour and butter which have been mixed together thoroughly. Add the salt and cook, stirring constantly, until the mixture thickens. Pour this hot sauce over the toast which has been buttered with 2 tablespoonfuls of butter. French Toast 3 eggs 9 slices bread 1% cupfuls milk 1 teaspoonful salt Beat' the eggs slightly and add the milk and salt. Dip the bread in' this mixture and brown quickly on both sides in a fry- ing pan containing a little fat. Cinnamon Toast Mix equal parts of powdered cinnamon and powdered sugar and sprinkle generously over buttered toast. Serve while hot. 33 34 THE FAEM COOK AND RULE BOOK Tomato Toast 4 tablespoonfuls butter 1% cupfuls strained tomato pulp 3 tablespoonfuls flour ^ teaspoonful soda % teaspoonful salt % cupful scalded cream % teaspoonful pepper 8 slices toast

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