Tomato Cream Toast

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups stewed and strained tomato.
  • ½ cup scalded cream.
  • ¼ teaspoon soda.
  • 3 tablespoons butter.
  • 3 tablespoons flour.
  • ½ teaspoon salt.
  • 6 slices toast.


    Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then cream and butter. Dip slices of toast in sauce. Serve as soon as made.