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Cream of Tomato Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Another method is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve.
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
136Calories
4 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein4 g
Carbohydrates13 g
Fiber0.8 g
Sugars7.8 g
Total Fat8.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.3 mg
Sodium1792 mg
Potassium463 mg
Calcium118 mg
Iron1.5 mg
Magnesium32 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C108 mg
Vitamin A56 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline22 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.
Cream of Tomato Soup 2 tablespoonfuls flour 1 teaspoonful celery salt 1% tablespoonfuls Crisco Salt, pepper, and paprika to 1 cupful milk taste 2% cupfuls strained tomato Pinch baking soda juice 1 tablespoonful tomato catsup
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