Originally Published:
Jubilee Cook Book, 1887
Original Images:

Pare and slice ripe tomatoes, stew until perfectly smooth, add salt, pepper and a piece of butter the size of an egg; just before taking from the fire stir in a cup of cream with a tablespoon of flour made smooth in a part of it; do not let it boil after the flour has been put in. Have ready pieces of toast in a dish, pour the tomatoes over and serve.