Tomato Soup
From Healthful cookery, 1904
Presented as published in 1904. 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
233Calories
6 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein6.1 g
Carbohydrates54 g
Fiber7.2 g
Sugars41 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium30 mg
Potassium1424 mg
Calcium61 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.2 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate102 mcg
Choline40 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Tomato Soup. — -2.1/^ cups of lentil pulp, i cup of strained tomato, i teaspoonful of Nut Butter, and 2 stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked; then serve. Tomato Soup. — - Put one quart of tomatoes through a colander, add salt to taste, two table- spoonfuls of sugar, and a little Cocoanut or other Nut Butter; when hot, thicken with one heaping tablespoonful of flour
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