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Cream of Tomato Soup
From The Cook County cook book, 1912
Serves 6
Serve hot.
Presented as published in 1912. 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
66Calories
2 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein2.3 g
Carbohydrates13 g
Fiber3 g
Sugars6.1 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium432 mg
Potassium502 mg
Calcium32 mg
Iron3.2 mg
Magnesium28 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.8 mcg
Choline1.5 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 141. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP.— Cook 1 qt. can of tomatoes for Yi hr., with a minced onion, and some sprigs of parsley. Pour through a strainer fine enough to keep back the seeds. Set the saucepan over fire with a tablespoon of sifted flour, and when smooth add slowly the liquid of tomatoes and a scant ^ teaspoon of baking soda. Measure the soda with a very light hand; when the foaming stops, add a qt. of boiling milk, season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.