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Cream of Tomato
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
93Calories
4 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein4.4 g
Carbohydrates14 g
Fiber2 g
Sugars8.8 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium310 mg
Potassium472 mg
Calcium23 mg
Iron2.5 mg
Magnesium23 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate5.9 mcg
Choline11 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.
CREAM OF TOMATO I pint stewed or canned tomatoes 1 tablespoon sugar 1 pint cream stock Pinch of baking soda
Cook this with the app: pantry check, scaling, and the assistant.