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Tomato and Rice Soup

Name: Tomato and Rice Soup
Yield: 8 servings
Ingredients: Two pounds fresh beef; one pound soup bone; two quarts of cold water; one onion; half cup rice; pepper; salt; two cans of tomatoes

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

542Calories

39 gProtein

12 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein39 g

Carbohydrates12 g

Fiber0.8 g

Sugars1.6 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol142 mg

Sodium948 mg

Potassium491 mg

Calcium33 mg

Iron4 mg

Magnesium36 mg

Phosphorus267 mg

Zinc8.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C5.6 mg

Vitamin A33 mcg

Vitamin E0.9 mg

Vitamin K3.8 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.7 mg

Folate37 mcg

Choline62 mg

Caffeine0 mg

Water377 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 102. The excerpt below is the record exactly as published.

Tomato and Rice Soup Two pounds fresh beef, one pound soup bone, two quarts of cold water, one onion, sliced, half cup rice, pepper and salt, two cans of tomatoes

Cook this with the app: pantry check, scaling, and the assistant.