vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Tomato Soup
From Delta Gamma cook book, 1922
Serves 1
Henrietta Stratton Jaquette (Psi Phi)
Presented as published in 1922. 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
674Calories
3 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein3.1 g
Carbohydrates171 g
Fiber4.5 g
Sugars160 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium28012 mg
Potassium597 mg
Calcium68 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate62 mcg
Choline17 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 3. The excerpt below is the record exactly as published.
Canned Tomato Soup 1 peck of ripe tomatoes, skinned 1 onion 1 red pepper 1 green pepper Cook until tender; strain though colander, then sieve. Add four tablespoons of salt and tbree-fourths cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.