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Tomato Cream Soup a la Ruth Williams
From The Swedish, French, American cook book, 1918
Serves 1
Top with whipped cream if served in cups.
Presented as published in 1918. 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
773Calories
21 gProtein
44 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein21 g
Carbohydrates44 g
Fiber1.4 g
Sugars27 g
Total Fat69 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol211 mg
Sodium217 mg
Potassium1153 mg
Calcium688 mg
Iron1.2 mg
Magnesium83 mg
Phosphorus607 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C16 mg
Vitamin A206 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate43 mcg
Choline95 mg
Caffeine0 mg
Water615 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 56. The excerpt below is the record exactly as published.
Tomato Cream Soup a la Ruth Williams Potage a la Creme de Tomate, a la Ruth Williams One tablespoon butter, two tablespoons flour, two cups milk, one can tomatoes. How to Make It. Put butter in a pan; add the flour, then the milk that has been heated; make a nice rich sauce; add the hot tomato juice; beat well. Just before serving, add a half cup cream
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