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Cream of Tomato Soup
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. Thos. Bullock.
Presented as published in 1914. 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
206Calories
10 gProtein
25 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein9.6 g
Carbohydrates25 g
Fiber1.3 g
Sugars19 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol37 mg
Sodium557 mg
Potassium638 mg
Calcium345 mg
Iron1.9 mg
Magnesium46 mg
Phosphorus277 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A92 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate13 mcg
Choline57 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.
CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste
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