Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream Tomato Soup
From How we cook in Tennessee .., 1906
Serves 4
Tested by Mrs. J. L. Nelson.
A modern interpretation · AI-generated from the original record
Ingredients
- one two-pound can of tomatoes
- one-half cup of water
- one teaspoon flour
- one teaspoon sugar
- butter
- red pepper to taste
Method
Boil tomatoes until all are to pieces, adding a pinch of soda.
Pour tomatoes into a quart of boiling sweet milk.
Dissolve flour and sugar in a little milk, stir into soup, and let boil ten minutes.
Add butter, salt, and red pepper to taste.
Strain through cheesecloth.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 2. The excerpt below is the record exactly as published.
Cream Tomato Soup. — Use one two-pound can of tomatoes; acid to the tomatoes one-half cup of water; pnt on stove and boil until tomatoes are all to pieces, adding a pinch of soda. Pour tomatoes into a quart of boiling sweet milk. Take out a little milk and dissolve in it one teaspoon flour and one tea- spoon sugar, which stir into soup and let boil ten minutes. Add butter, salt and red pepper to taste
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