Cream of Tomato
From Metropolitan cook book, 1918
Various vegetables can be used.
Presented as published in 1918. 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
770Calories
36 gProtein
106 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein36 g
Carbohydrates106 g
Fiber8.1 g
Sugars67 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol88 mg
Sodium2158 mg
Potassium3168 mg
Calcium1046 mg
Iron4.8 mg
Magnesium204 mg
Phosphorus991 mg
Zinc4.6 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D7 mcg
Vitamin C540 mg
Vitamin A404 mcg
Vitamin E2.8 mg
Vitamin K18 mcg
Vitamin B61.3 mg
Vitamin B123.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.7 mg
Folate242 mcg
Choline199 mg
Caffeine0 mg
Water1609 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.
CREAM OF TOMATO 3 cups tomato Juice and 3 cups milk scalded, pulp cooked with I with 2 slices onion teaspoon soda 1 minute 3 tablespoons flour Follow directions given above. Potatoes, lima beans, string beans, asparagus, or a combination of vegetables, such as peas, string beans, spinach, onions, etc., may. be used. If the vegetabes are finely cut, they may be left in the soup. Note. — Cream soups may be thickened with oatmeal or barley cooked with the milk mitil thickened and then strained. CORN CHOWDER Fat salt pork, 1 inch by 4 potatoes cut in |-inch 1 quart milk 3 inches slices 8 crackers 1 sliced onion 1 can corn Salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.