Cream of Tomato Soup

Name: Cream of Tomato Soup
Ingredients: ¢ ec. canned tomatoes; 1 tsp. flour; Soda; z tsp. salt; 1 tsp. butter; Pepper; 2 c. milk

From Lillian Massey school recipes, 1913

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

403Calories

20 gProtein

48 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein20 g

Carbohydrates48 g

Fiber8.3 g

Sugars27 g

Total Fat21 g

Saturated Fat9.4 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol69 mg

Sodium4998 mg

Potassium1417 mg

Calcium734 mg

Iron4.9 mg

Magnesium120 mg

Phosphorus569 mg

Zinc2.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D4.7 mcg

Vitamin C9.2 mg

Vitamin A163 mcg

Vitamin E0.5 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1 mg

Folate8.4 mcg

Choline90 mg

Caffeine0 mg

Water524 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 58. The excerpt below is the record exactly as published.

CREAM OF TOMATO SOUP. ¢ ec. canned tomatoes. 1 tsp. flour. Soda. z tsp. salt. 1 tsp. butter. Pepper. 2 c. milk

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