Dessert
Tomato cream soup (No. 1)
Marion Harland’s original method for Tomato cream soup (No. 1), 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.
- Cut up a dozen ripe tomatoes and stew tender in a pint of water.
- Rub through a strainer and thicken with three teaspoonfuls of corn-starch rubbed to a paste with a tablespoonful of butter.
- Season with salt, pepper and sugar, and pour slowly upon the mixture a quart of scalding milk, to which a pinch of soda has been added.
Historical transcription
Source method
- 1
Cut up a dozen ripe tomatoes and stew tender in a pint of water. Rub through a strainer and thicken with three teaspoonfuls of corn-starch rubbed to a paste with a tablespoonful of butter. Season with salt, pepper and sugar, and pour slowly upon the mixture a quart of scalding milk, to which a pinch of soda has been added.
Nutrition pending
No invented nutrition numbers.
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