vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Tomato Soup
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. A. C. Plage.
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
566Calories
11 gProtein
20 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein11 g
Carbohydrates20 g
Fiber0.4 g
Sugars14 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium137 mg
Potassium546 mg
Calcium376 mg
Iron0.3 mg
Magnesium40 mg
Phosphorus321 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C3.8 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline47 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 70. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP. 1 can tomato soup. 1/2 pt- cream, whipped. 1 pt. milk. Salt
Cook this with the app: pantry check, scaling, and the assistant.