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Clear Tomato Soup
From How we cook in Tennessee .., 1906
Serves 4
Tested by Mrs. P. R. Bray.
Presented as published in 1906. 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
195Calories
4 gProtein
42 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein4.4 g
Carbohydrates42 g
Fiber3 g
Sugars1 g
Total Fat4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol7.9 mg
Sodium539 mg
Potassium141 mg
Calcium156 mg
Iron16 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate75 mcg
Choline8.2 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.
Clear Tomato Soup. — One can of tomatoes or one quart of fresh tomatoes, one quart of boiling water, two onions; boil one hour; rub one tablespoonful of butter and two of flour
Cook this with the app: pantry check, scaling, and the assistant.