1873 - Presbyterian Cook Book

Tomato Soup

DDV CULINARY

Mrs. Simon Gebhart.

One quart of tomatoes, one quart of milk and one quart of water.
Boil the water and tomatoes together about twenty minutes,
and then add the milk; then one teaspoonful of soda.
Let it just boil up.
Season as you do oyster soup, with butter, pepper and salt;
add crackers if desired.