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Mock Bisque
From The home cook book, 1905
Serves 4
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
172Calories
9 gProtein
17 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein9.2 g
Carbohydrates17 g
Fiber0.8 g
Sugars14 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium104 mg
Potassium601 mg
Calcium312 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus278 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C23 mg
Vitamin A106 mcg
Vitamin E0.7 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate17 mcg
Choline51 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 19. The excerpt below is the record exactly as published.
MOCK BISQUE Cook half a can of tomatoes soft enough to strain. If you are using fresh tomatoes take a cup and a half when cooked. In another saucepan cook one tablespoon of flour in one tablespoon of butter and stir in one quart of milk. Season to your taste with salt and when ready to serve stir in a pinch of soda
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