Frenchdinnervegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Bisque
From The Twin-city housewife, 1920
Serves 8
Serve in cups with whipped cream.
Presented as published in 1920. 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
174Calories
7 gProtein
27 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein7.5 g
Carbohydrates27 g
Fiber2.5 g
Sugars11 g
Total Fat4.5 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium352 mg
Potassium627 mg
Calcium181 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus188 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C23 mg
Vitamin A102 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate55 mcg
Choline34 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 16. The excerpt below is the record exactly as published.
Tomato Bisque Put two quarts of tomatoes on to boil with two small onions, bay leaves, and a stalk of celery. Season with one hour and strain. four pepper and salt, boil Have ready a cream made as follows: One quart of milk, into which stir a paste made by rubbing togethe cup each of flour and butter, and a teaspoon of salt
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