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Tomato Bisque Adapted From Rumford Complete Cookbook - 1934 Recipe

Tomato Bisque adapted from Rumford Complete Cookbook - 1934 Recipe
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Prepare the ingredients before making Tomato Bisque adapted from Rumford Complete Cookbook - 1934 in your home. Then, follow these steps below to serve Tomato Bisque adapted from Rumford Complete Cookbook - 1934 for your family or friends.

Ingredients: Tomato Bisque adapted from Rumford Complete Cookbook - 1934

  • 6 Fresh Tomatoes or 1 can tomatoes
  • 1 small onion
  • 1 bay leaf
  • 2 cloves
  • 1 sprig of parsley
  • 1 1/2 pints water if fresh tomatoes are used
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 salt and pepper to taste
  • 1/2 tsp baking soda
  • 1 tsp hot water
  • 1 pints milk

How to Make Tomato Bisque adapted from Rumford Complete Cookbook - 1934

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Tomato Bisque adapted from Rumford Complete Cookbook - 1934 in your home by yourself.

    Step 1
  • Cut the tomatoes and onions in slices and stew them till tender with the onion, bay leaf, cloves, parsely and water. If canned tomatoes are used the omit the water.
  • Step 2
  • 2. When tender, pass all through a sieve, rubbing the pulp through also, or use blender but remove bay leaf
  • Step 3
  • 3. Blend the butter and flour in a sauce pan till smooth, but not browned; add the hot tomato and stir till boiling.
  • Step 4
  • 4.Season, and after cooking five minutes put in the soda dissolved in a teaspoonful of hot water. The addition of the soda neutralizes the acid of the tomato.
  • Step 5
  • 5. Just before serving, add the milk previously scalded.
  • Step 6
  • 5.
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