Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Tomato Soup
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. Thos. Bullock.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of milk
- 1 pint stewed tomatoes
- 1 large tablespoonful of butter
- sprig of parsley
- 1 tablespoonful of sugar
- 1/2 teaspoonful of baking soda
- 2 tablespoonfuls of flour
- salt to taste
- pepper to taste
Method
Stew tomatoes with parsley, salt, and pepper for 15 minutes.
Boil milk.
Rub butter and flour together, add to boiling milk, stirring until thick.
Press tomatoes through a sieve, add sugar and soda, then mix with boiling milk.
Serve immediately.
Nutrition per serving
206Calories
10 gProtein
25 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.