gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Clear Tomato Soup
From Delta Gamma cook book, 1922
Serves 4
Mary Louise Longbrake (Lambda)
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
76Calories
3 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein2.6 g
Carbohydrates12 g
Fiber0.6 g
Sugars6.1 g
Total Fat2.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.5 mg
Sodium769 mg
Potassium343 mg
Calcium19 mg
Iron1 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A39 mcg
Vitamin E0.9 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 4. The excerpt below is the record exactly as published.
Clear Tomato Soup 2 cups tomato juice, strained 6 cloves 1 cup soup stock 2 bay leaves ]/2 tablespoon sugar several pepper corns 1 tablespoon corn starch
Cook this with the app: pantry check, scaling, and the assistant.