Cream of Tomato No. 2

Name: Cream of Tomato No. 2
Ingredients: 2 cups tomato pulp; i tablespoon cream; 1 cup water; i cup canned milk; 2 teaspoons vegetable butter; Salt to taste

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

539Calories

23 gProtein

55 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories539 kcal

Protein23 g

Carbohydrates55 g

Fiber7.8 g

Sugars41 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.6 g

Cholesterol86 mg

Sodium2242 mg

Potassium2439 mg

Calcium733 mg

Iron5.7 mg

Magnesium150 mg

Phosphorus641 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D4.9 mcg

Vitamin C48 mg

Vitamin A158 mcg

Vitamin E0.3 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate19 mcg

Choline77 mg

Caffeine0 mg

Water852 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. 2 2 cups tomato pulp i tablespoon cream roast flour 1 cup water i cup canned milk 2 teaspoons vegetable butter Salt to taste

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