Recipe: Tomato Soup

One quart of tomatoes, or a two-pound can of tomatoes, to which add one quart water, one-half of a small onion sliced, a piece of butter the size of a hen’s egg, in which rub a large tablespoon of flour, and boil slowly one hour. Just before serving, strain the SOUP and add one pint of scalded milk.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)