Dessert
Tomato cream soup (No. 2)
Marion Harland’s original method for Tomato cream soup (No. 2), retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook a quart of tomatoes soft and rub them through a colander, or drain the liquid from a can of tomatoes.
- Heat it over the fire, cooking with it a pinch of soda and a teaspoonful of onion juice.
- Cook together in another saucepan a tablespoonful, each, of butter and flour until they bubble, and then pour upon them a pint of hot milk.
- Stir until it thickens, salt and pepper the tomato to taste, and mix with it the thickened milk.
- Add half a teaspoonful of Worcestershire sauce and serve at once.
Historical transcription
Source method
- 1
Cook a quart of tomatoes soft and rub them through a colander, or drain the liquid from a can of tomatoes. Heat it over the fire, cooking with it a pinch of soda and a teaspoonful of onion juice. Cook together in another saucepan a tablespoonful, each, of butter and flour until they bubble, and then pour upon them a pint of hot milk. Stir until it thickens, salt and pepper the tomato to taste, and mix with it the thickened milk. Add half a teaspoonful of Worcestershire sauce and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.