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Cream Soup (Tomatoes)

Name: Cream Soup (Tomatoes)
Yield: 1 servings
Ingredients: a small can of tomatoes; two blades of mace; a grate or two of nutmeg; a very small pinch of soda; the creamsoup that has been prepared

From Twentieth century home cook book, 1905

Serves 1

Very nice.

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

651Calories

10 gProtein

66 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories651 kcal

Protein9.8 g

Carbohydrates66 g

Fiber22 g

Sugars8.9 g

Total Fat44 g

Saturated Fat20 g

Monounsaturated Fat9 g

Polyunsaturated Fat6.7 g

Cholesterol2.4 mg

Sodium103 mg

Potassium798 mg

Calcium277 mg

Iron9.3 mg

Magnesium191 mg

Phosphorus240 mg

Zinc3 mg

Copper1.9 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A91 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.8 mg

Folate114 mcg

Choline27 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.

CREAM SOUP (TOMATOES). Make a cream soup the same as the above. Take a small can of toma- toes, rub through a seeve, then put them on to cook with two blades of mace, a grate or two of nutmeg, salt and red pepper and a verj^ small pinch of soda. Let boil for trve or ten minutes, and while boiling hot pour in the creamsoup that has been prepared

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