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Spiced Tomato Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
164Calories
7 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein7 g
Carbohydrates33 g
Fiber2.8 g
Sugars6.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium324 mg
Potassium797 mg
Calcium41 mg
Iron2.2 mg
Magnesium40 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A83 mcg
Vitamin E1.1 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate101 mcg
Choline23 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.
Spiced Tomato Soup. Two quarts tomatoes strained; 1 cup rice; pinch of cloves; a little butter at the last; 1 quart beef stock
Cook this with the app: pantry check, scaling, and the assistant.