Cream of Tomato Soup
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
servings
Method
Blend the Crisco and flour together in a saucepan over heat.
Add the milk and bring to a boiling point.
In a separate container, heat the tomato juice and tomato catsup, and stir in the baking soda and seasonings.
Just before serving, combine the Crisco-milk mixture with the tomato juice and stir until boiling.
Serve hot.
Original recipe, verbatim
Cream of Tomato Soup
2 tablespoonfuls flour 1 teaspoonful celery salt
1}4 tablespoonfuls Crisco Salt, pepper, and paprika to
1 cupful milk taste
2yi cupfuls strained tomato Pinch baking soda
juice 1 tablespoonful tomato catsup
Blend Crisco and flour together in saucepan over fire, add milk and
bring to boiling point. Heat tomato juice, tomato catsup and add soda
and seasonings. Just before serving add Crisco mixture to tomato juice
and stir till boiling. Serve hot. Another method, is to cook 1 quart can
of tomatoes with 1 quart of water twenty minutes, then rub through
sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add 1
tablespoonful sugar, salt, pepper, and red pepper to taste, and 1 table-
spoonful tomato catsup. Add pinch of baking soda to tomatoes, then add
gradually to Crisco mixture. Just bring to boiling point and serve with
tablespoonful whipped cream on top of each plate.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.