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Celery and Tomato Soup

Name: Celery and Tomato Soup
Yield: 4 servings
Ingredients: Celery, 2 cups; Vegetable stock, 2 cups; Celery salt; Tomatoes, 2 cups; Salt

From Vegetarian Cook Book, 1904

Serves 4

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

30Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories30 kcal

Protein1.2 g

Carbohydrates6.1 g

Fiber0.9 g

Sugars2 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium418 mg

Potassium340 mg

Calcium36 mg

Iron0.2 mg

Magnesium15 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A31 mcg

Vitamin E0.4 mg

Vitamin K5.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline5 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.

CELERY AND TOMATO SOUP Celery, 2 cups. Vegetable stock, 2 cups. Celery salt. Tomatoes, 2 cups

Cook this with the app: pantry check, scaling, and the assistant.