Cream of Tomato No. 1

Name: Cream of Tomato No. 1
Ingredients: 2 cups tomato pulp; 2 teaspoons flour; il/3 cups cream; Salt

From Science of food & cookery, 1921

Presented as published in 1921. 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

446Calories

9 gProtein

37 gCarbs

29 gFat

Full nutrition (27 nutrients)

Calories446 kcal

Protein8.5 g

Carbohydrates37 g

Fiber7.8 g

Sugars17 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Cholesterol80 mg

Sodium1989 mg

Potassium1767 mg

Calcium129 mg

Iron5.5 mg

Magnesium94 mg

Phosphorus188 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin C44 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate8.4 mcg

Water472 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 74. The excerpt below is the record exactly as published.

CREAM OF TOMATO No. 1 2 cups tomato pulp 2 teaspoons flour il/3 cups cream Salt

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