gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Madrilene
From Boston Cooking-School cook book, 1896
Serves 7
Presented as published in 1896. 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
48Calories
5 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein5.3 g
Carbohydrates4.9 g
Fiber0.3 g
Sugars2.9 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2 mg
Sodium282 mg
Potassium224 mg
Calcium11 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline12 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 63. The excerpt below is the record exactly as published.
TOMATO MADRILENE 2 cups tomato juice 44 cup cold water, stock, or 2 cups Chicken Stock (p. 151) tomato juice 3 tablespoons granulated gelatine Seasonings
Cook this with the app: pantry check, scaling, and the assistant.