nut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Tomato Soup
From Cookery and housekeeping, 1882
Serves 1
Does not require cream or milk if made with broth.
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
261Calories
7 gProtein
46 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein7.3 g
Carbohydrates46 g
Fiber4.5 g
Sugars8 g
Total Fat5.5 g
Saturated Fat1.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Cholesterol2.5 mg
Sodium382 mg
Potassium683 mg
Calcium56 mg
Iron2.5 mg
Magnesium45 mg
Phosphorus130 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A105 mcg
Vitamin E1.5 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate122 mcg
Choline24 mg
Caffeine0 mg
Water259 g
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 till they are tender ; pass through a tamis. If onions are liked, simmer one or two and pass through the tamis with the tomatoes. Season with salt and a little sugar. Dilute the puree with broth till it is about the thickness of ' double cream,' and warm for use. Serve with croutons
Cook this with the app: pantry check, scaling, and the assistant.