Tomato Soup
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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
400Calories
21 gProtein
46 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein21 g
Carbohydrates46 g
Fiber7.2 g
Sugars39 g
Total Fat17 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol58 mg
Sodium243 mg
Potassium2153 mg
Calcium687 mg
Iron1.6 mg
Magnesium133 mg
Phosphorus635 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C82 mg
Vitamin A406 mcg
Vitamin E3.5 mg
Vitamin K47 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate89 mcg
Choline127 mg
Caffeine0 mg
Water1938 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 23. The excerpt below is the record exactly as published.
tomato soup (Weldon) One quart tomatoes, i quart water, i pint milk. Season with pepper, salt and butter; I teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.