Tomato Soup
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Boil the tomatoes until they are soft, run them through a sieve, and measure the pulp.
Add 1 teaspoon of baking soda for each quart of pulp.
Melt the butter in a saucepan, then add the flour.
Stir in the hot milk, salt, cayenne pepper, and cracker crumbs, and bring to a boil.
Remove from heat or lower heat, add the tomatoes, and do not let it boil again after the tomatoes are added.
Serve at once.
Original recipe, verbatim
Tomato Soup
Boil 12 tomatoes until they are soft, run through a sieve and
add a teaspoon of soda to a quart of pulp. Put a tablespoon
of butter in a sauce pan; when it melts add a teaspoon of
flour. Add a pint of hot milk, salt, cayenne pepper, and
cracker crumbs. When it boils, add the tomatoes. Do not
let it boil after the tomatoes have been added. Serve at once.
Mrs. Wilhelmina Albrecht.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.