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Another Tomato Soup
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
104Calories
9 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein8.6 g
Carbohydrates14 g
Fiber4.4 g
Sugars9.7 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol17 mg
Sodium59 mg
Potassium958 mg
Calcium58 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus140 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A155 mcg
Vitamin E2 mg
Vitamin K30 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate57 mcg
Choline40 mg
Caffeine0 mg
Water957 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.
ANOTHER TOMATO SOUP. Take a rich bone of beef and have it broken. Put into a vessel with about five quarts of cold water. Let it boil steadily for one and a quarter hours. Then put in two dozen tine ripe tomatoes
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