Tomato Bouillon
From Efficiency in home-making and first-aid to good cooking, 1915
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
111Calories
2 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein2.4 g
Carbohydrates27 g
Fiber3.4 g
Sugars20 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium536 mg
Calcium35 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A76 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate41 mcg
Choline17 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 61. The excerpt below is the record exactly as published.
TOMATO BOUILLON. 3/2 can tomatoes. y2 onion. 2 pints boullion. Little salt. Y2 tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.