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Puree of Tomato Soup
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
55Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2.5 g
Carbohydrates9.5 g
Fiber0.8 g
Sugars2.6 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol1.8 mg
Sodium89 mg
Potassium216 mg
Calcium9.7 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline10 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 40. The excerpt below is the record exactly as published.
Puree of Tomato Soup. Allow two tomatoes to each ration of soup ; simmer them in weak broth with a small quantity of rice
Cook this with the app: pantry check, scaling, and the assistant.