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Puree of Tomato Soup
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
244Calories
9 gProtein
44 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein8.5 g
Carbohydrates44 g
Fiber2.7 g
Sugars4.2 g
Total Fat3.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1121 mg
Potassium128 mg
Calcium120 mg
Iron2.9 mg
Magnesium29 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate66 mcg
Choline12 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.
Puree of tomato soup. Add some chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs
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