Cream of Tomato Soup
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Must not go on the fire after mixing milk with tomatoes.
Presented as published in 1909. 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
682Calories
35 gProtein
67 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein35 g
Carbohydrates67 g
Fiber1.6 g
Sugars54 g
Total Fat32 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.6 g
Omega-30.3 g
Cholesterol117 mg
Sodium743 mg
Potassium1782 mg
Calcium1221 mg
Iron1.5 mg
Magnesium135 mg
Phosphorus1032 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin C19 mg
Vitamin A372 mcg
Vitamin E1.2 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.8 mg
Folate47 mcg
Choline182 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.
two tablespoonfuls of olive oil, a dash of cayenne pepper, and let boil a few minutes. CREAM OF TOMATO SOUP. Take a can of tomatoes and add a bruised bay leaf, a blade of mace, a sprig of parsley, and let them stew for fif- teen minutes. Put a quart of milk on to boil in a double boiler, and when boiling add two tablespoonfuls of flour mixed with two tablespoonfuls olive oil, and stir constantly until it thickens. Now press the tomatoes thru a sieve and if ready to use the soup, add a teaspoonful of sugar and one- fourth teaspoonful baking soda
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