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Baratoga Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
90Calories
3 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein2.5 g
Carbohydrates20 g
Fiber0.5 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium348 mg
Potassium188 mg
Calcium18 mg
Iron0.9 mg
Magnesium4.3 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline2.4 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 57. The excerpt below is the record exactly as published.
Baratoga Soup Warm and strain one can of tomatoes, add half a cup of raw sago. Boil until the sago is clear. Add one pint of consommé. SaJt and pepper to taste. If desired, a little Worcestershire
Cook this with the app: pantry check, scaling, and the assistant.