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Soup Mixture
From Atlanta women's club cook book, 1921
Serves 4
Add pimento for flavor if tomatoes are not red enough.
Presented as published in 1921. 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
112Calories
6 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein5.7 g
Carbohydrates22 g
Fiber5.7 g
Sugars7.3 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium616 mg
Potassium715 mg
Calcium72 mg
Iron2.4 mg
Magnesium65 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A9.2 mcg
Vitamin E0.4 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate33 mcg
Choline23 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 122. The excerpt below is the record exactly as published.
SOUP MIXTURE. Any desired mixture of vegetables may be packed for home use. For the standard club product use 1/2 tomato pulp, 1/4 corn, or tiny lima beans and 1/4 okra, with seasoning of salt, sugar, pepper and slice of onion for each can
Cook this with the app: pantry check, scaling, and the assistant.