Baking
Tomato Cream Toast
Tomato Cream Toast as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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.
- 1½ cups stewed and strained tomato
- ½ cup scalded cream
- ¼ teaspoon soda
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- 6 slices toast
Historical transcription
Source method
- 1
Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which 69 soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made.
Nutrition pending
No invented nutrition numbers.
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