Lunch
Mock Bisque Soup
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
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.
- ½ can tomatoes
- 2 teaspoons sugar
- ¼ teaspoon soda
- ½ onion, stuck with 6 cloves
- Sprig of parsley
- Bit of bay leaf
- ¾ cup stale bread crumbs
- 4 cups milk
- ½ tablespoon salt
- ⅛ teaspoon pepper
- ⅓ cup butter
Historical transcription
Source method
- 1
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or Souffléd crackers.
Nutrition pending
No invented nutrition numbers.
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