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Cream of Tomato Soup

Name: Cream of Tomato Soup
Yield: 2 servings
Ingredients: Two cups of white sauce; One quart of tomato juice; One teaspoonful of butter; Salt. A little paprika.

From Twentieth century home cook book, 1905

Serves 2

Presented as published in 1905. 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

549Calories

14 gProtein

46 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories549 kcal

Protein14 g

Carbohydrates46 g

Fiber2.7 g

Sugars23 g

Total Fat38 g

Saturated Fat8.6 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.9 g

Omega-30 g

Cholesterol20 mg

Sodium2178 mg

Potassium1441 mg

Calcium327 mg

Iron3.2 mg

Magnesium89 mg

Phosphorus334 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C347 mg

Vitamin A438 mcg

Vitamin E2.5 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.8 mg

Folate126 mcg

Choline69 mg

Caffeine0 mg

Water637 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 146. The excerpt below is the record exactly as published.

CREAIvI OF TOMATO SOUP (Both). Two cups of white sauce. One quart of tomato juice. One teaspoonful of butter. .Salt. A little paprika.

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