Tomato Bisque

Ingredients

• One can of tomatoes
• a half teaspoon of soda
• 1 quart of cream
• butter size of an egg
• 1 can champignons
• 1 tablespoon butter

Method

1. 1

   Put tomatoes in a double boiler.

2. 2

   When boiling, stir in soda and let foam.

3. 3

   Strain, add corn starch, and set back on range.

4. 4

   Boil cream with butter, then add to tomatoes along with boiled and chopped champignons.

5. 5

   Serve hot.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.

Tomato Bisque. One can of tomatoes put in double boiler. When it begins to boil stir in a half teaspoon of soda. Let it foam, then strain through a sieve, add 1 teaspoon of corn starch, and set on back of range. Put on 1 quart of cream to boil, with butter size of an egg. When ready to serve add cream to tomatoes, also 1 can champignons, without liquor, that have been boiled and chopped. Serve hot. Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper. Let come to a boil. Strain through a .cloth into tureen. Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart. KENTUCKY RECEIPT BOOK. With a pair of scissors trim off the soft part of the clam and reserve to serve with the broth. Chop the tough portions a little, and sim- mer for 15 minutes in the broth. Strain, add pepper and salt. Serve in bouillon cups. The reserved portion, serve with melted butter and lemon juice poured over it. Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour, made into a paste with cold water. Stir well to pre- vent lumping. Cook about 15 minutes. Serve soup in hot tureen. Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter

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