Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Tomato Soup Without Meat
From The new home cook book, 1896
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of tomatoes
- one quart of water
- one quart of milk
- Butter
- salt
- pepper
- one-half teaspoonful of saleratus
Method
Cook the tomatoes thoroughly in the water, have the milk scalding.
When the tomatoes are done, add the saleratus, which will cause a violent effervescence.
After the commotion has ceased, add the milk and seasoning.
Nutrition per serving
173Calories
9 gProtein
17 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
TOMATO SOUP WITHOUT MEAT. C. O. Van Cline, East Minneapolis. One quart of tomatoes, one quart of water, one quart VALUABLE RECIPES. 65 of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add one-half teaspoonful of saleratus
Cook this with the app: pantry check, scaling, and the assistant.