Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
lunchvegetarian
Cream of Tomato Soup
From Superior cook book, 1905
Serves 4
A classic and comforting soup.
A modern interpretation · AI-generated from the original record
Ingredients
- one can of tomatoes
- 1 quart of water
- 1 medium-sized onion
- 1 large tablespoon of butter
- 1 tablespoon of flour
- 1 teaspoonful of sugar
- salt
- pepper
- 1/2 cup of sweet cream
Method
Simmer tomatoes and onion for 20 minutes, then strain.
Cream butter and flour, add to soup, and stir in strained tomatoes.
Season and add cream before serving.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 2. The excerpt below is the record exactly as published.
Cream of Tomato Soup. One ean of tomatoes oi- 4 lurgc raw ones. Add 1 quart of water and 1 medinni-sized onion slici'd line. |,ct siniinci' twentv minutes and strain. Cream togetlier 1 hirge tahlesponn of huHci- and 1 of flour. Put it into the soup kettle and wlien melted add the siraint;(l tomatoes slowlv, stir- ring- constantly so that it sliall not he lumpy. Season witJi 1 teaspoonful of sugar. 1 of salt, 1 of pepper
Cook this with the app: pantry check, scaling, and the assistant.