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Tomato Bisque

Name: Tomato Bisque
Yield: 6 servings
Ingredients: one quart of tomatoes; one quart of milk; a pinch of soda; a large tablespoon of butter; two tablespoons of flour; one-half dozen stalks of celery

From How we cook in Tennessee .., 1906

Serves 6

Presented as published in 1906. 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

132Calories

7 gProtein

15 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories132 kcal

Protein6.7 g

Carbohydrates15 g

Fiber1.2 g

Sugars10 g

Total Fat7.3 g

Saturated Fat3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol25 mg

Sodium106 mg

Potassium589 mg

Calcium229 mg

Iron0.4 mg

Magnesium35 mg

Phosphorus200 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.6 mcg

Vitamin C14 mg

Vitamin A94 mcg

Vitamin E0.6 mg

Vitamin K7.8 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate19 mcg

Choline36 mg

Caffeine0 mg

Water276 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.

Tomato Bisque. — One quart of tomatoes, one quart of milk; cook the tomatoes some; run through a sifter; put back on stove ; add a pinch of soda ; salt and pepper to taste, and pour up into the tureen. In a sauce pan put a large tablespoon of butter; when melted add two tablespoons of flour and beat smooth ; add quart of milk and one-half dozen stalks of celery

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