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Cream Tomato Soup
From Royal Victoria cook book, 1900
Serves 4
Do not cook after adding milk.
Presented as published in 1900. 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
128Calories
6 gProtein
18 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein6.2 g
Carbohydrates18 g
Fiber2.9 g
Sugars12 g
Total Fat6.2 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium67 mg
Potassium703 mg
Calcium182 mg
Iron0.7 mg
Magnesium40 mg
Phosphorus182 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C28 mg
Vitamin A116 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline36 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.
CREAM TOMATO SOUP.—Put six ripe tomatoes or one can on to stew with one medium sized onion and one small stalk of celery. When cooked very soft rub through a sieve and season to taste with salt and pepper. Heat in a double boiler one pint of milk thickened with two tea- spoons of flour rubbed smooth in a very little cold milk. Cook 10 minutes and add 2 heaping teaspoons of butter. Add to the tomato 4} teaspoon of soda
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