Cream of Tomato Soup
A historical recipe from Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937).
A historical recipe
Successful Baking for Flavor and Texture: Tested Recipes, by Martha Lee Anderson (1937). Project Gutenberg eBook #62819.
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 Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937). Digitised by Project Gutenberg, eBook #62819 (https://www.gutenberg.org/ebooks/62819). 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
- To prevent curdling, when preparing cream of tomato soup from canned or home-made tomato purée, add ⅛ teaspoon baking soda to each cup of soup or purée before adding it to the milk.