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Potage de Tomato a la St. Louis
From The new century cookery book, 1901
Serves 11
Presented as published in 1901. 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
623Calories
48 gProtein
20 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein48 g
Carbohydrates20 g
Fiber2 g
Sugars9.1 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.1 g
Cholesterol185 mg
Sodium755 mg
Potassium1158 mg
Calcium50 mg
Iron3.5 mg
Magnesium73 mg
Phosphorus408 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C20 mg
Vitamin A118 mcg
Vitamin E1 mg
Vitamin K6.3 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)18 mg
Folate15 mcg
Choline158 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 114. The excerpt below is the record exactly as published.
Potage de Tomato a la St. Louis.— -1% pint tomato sauce, 3 pints clear soup, 2 tablespoonfuls crushed tapioca or 1 oz. sago, 16 little quenelles of chicken (No. 403), pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.