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Tomato Bouillon
From Lessons in cooking through preparation of meals, 1912
Serves 4
Bouillon cubes or beef extract can be used as substitutes.
Presented as published in 1912. 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
91Calories
5 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5.5 g
Carbohydrates12 g
Fiber2.4 g
Sugars4.9 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol5.3 mg
Sodium269 mg
Potassium415 mg
Calcium44 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A34 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate22 mcg
Choline23 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 31. The excerpt below is the record exactly as published.
TOMATO BOUILLON — CROUTONS FINNAN-HADDIE A LA DELMONICO MASHED POTATOES BROWNED PARSNIPS BLACKBERRY SPONGE Tomato Bouillon To I pint of tomatoes, or if desired, tomato juice only, add 15^ pints plain soup stock, 3^ T chopped onion, ^ bayleaf, 3 cloves and yi t celery seed
Cook this with the app: pantry check, scaling, and the assistant.