Celery and Tomato Soup
From Healthful cookery, 1904
Presented as published in 1904. 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
125Calories
3 gProtein
21 gCarbs
4 gFat
Full nutrition (28 nutrients)
Calories125 kcal
Protein3.1 g
Carbohydrates21 g
Fiber2.6 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium719 mg
Potassium456 mg
Calcium54 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate17 mcg
Water151 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Celery and Tomato Soup. — il/2 cups stewed to- mato and *4 cup celery, sliced fine.
Cook this with the app: pantry check, scaling, and the assistant.