vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Soup (Tomatoes)
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
260Calories
4 gProtein
30 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein4.4 g
Carbohydrates30 g
Fiber12 g
Sugars3.2 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium46 mg
Potassium523 mg
Calcium138 mg
Iron7.3 mg
Magnesium95 mg
Phosphorus85 mg
Zinc1.4 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A72 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate56 mcg
Choline8.2 mg
Caffeine0 mg
Water120 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 sod
Cook this with the app: pantry check, scaling, and the assistant.