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Mock Bisque, No. 1
From The new Annie Dennis cook book, 1905
Serves 6
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
153Calories
7 gProtein
18 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein6.9 g
Carbohydrates18 g
Fiber2.5 g
Sugars12 g
Total Fat8.6 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium460 mg
Potassium539 mg
Calcium227 mg
Iron1 mg
Magnesium40 mg
Phosphorus202 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C17 mg
Vitamin A97 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline37 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 62. The excerpt below is the record exactly as published.
Mock Bisque, No. 1 Put a quart of canned or fresh tomatoes in a sauce- pan with a sprig of parsley, a blade of mace, a thm slice of onion and a teaspoonful of salt. Let stew tit^ teen minutes. Put a quart of milk on to boil; thicken with one tablespoonf ul of flour rubbed to a smooth paste with one of butter and stirred in flour. Press the toma- toes through a sieve. Add a pinch of baking soda and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.