American
Cream of Tomato Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- ½ can Tomatoes
- 2 teaspoons Sugar
- ¼ teaspoon Soda
- 1 quart Milk
- 1 slice Onion
- 4 tablespoons Flour
- 1 teaspoon Salt
- ⅛ teaspoon Pepper
- ⅓ cup Butter
Make it
Method
- 1
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first.
- 2
Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.
Source & rights
Where this recipe comes from
Cream of Tomato Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.