Cream of Tomatoes
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Cream of Tomatoes.
To make six gallons of cream of tomatoes, prepare in the ordinary way two gallons of tomato puree - using the fresh tomatoes, for the strained goods contain too much foreign acid. Boil down till thick; season with the usual spices, omitting the roux. Make four gallons of light Bechamel sauce. Half an hour before serving, add to the puree two ounces of good baking soda; after the effervescence has subsided, whip the puree into the Bechamel. Serve with a sprinkling of chopped parsley to get the red and green effect, or, if preferred, with croutons. There is no danger of this cream being spoiled by curdling. It will even remain sweet over night.
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Cream of Tomatoes.
To make six gallons of cream of tomatoes, prepare in the ordinary way two gallons of tomato puree - using the fresh tomatoes, for the strained goods contain too much foreign acid. Boil down till thick; season with the usual spices, omitting the roux. Make four gallons of light Bechamel sauce. Half an hour before serving, add to the puree two ounces of good baking soda; after the effervescence has subsided, whip the puree into the Bechamel. Serve with a sprinkling of chopped parsley to get the red and green effect, or, if preferred, with croutons. There is no danger of this cream being spoiled by curdling. It will even remain sweet over night.
