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Cream of Tomato

A historical recipe from Cookery for Little Girls, by Olive Hyde Foster (1910).

A historical recipe

Cookery for Little Girls, by Olive Hyde Foster (1910). Project Gutenberg eBook #37444.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Cookery for Little Girls, by Olive Hyde Foster (1910). Digitised by Project Gutenberg, eBook #37444 (https://www.gutenberg.org/ebooks/37444). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Before leaving the soup question, let me say that the cream of tomato is made by heating two cupfuls of canned tomatoes to the boiling point, then straining, and after adding a good-sized pinch of soda, which must be stirred in well, poured slowly on to the milk foundation, prepared in another vessel.
  2. This must be served immediately, as it is not so good when allowed to stand.