vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Soup
From Cookery for every household, 1914
Serves 4
A little celery salt may be added if liked.
Presented as published in 1914. 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
30Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.8 g
Carbohydrates3.5 g
Fiber0.7 g
Sugars1.9 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.5 mg
Sodium6.2 mg
Potassium159 mg
Calcium16 mg
Iron0.2 mg
Magnesium7.7 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C8.4 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.3 mcg
Choline5.2 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 851. The excerpt below is the record exactly as published.
Tomato Soup 1 pt. light stock. 2 or 3 fresh tomatoes. A few parsley stalks. J tea-sp. fine tapioca. | tea-cupful of milk or 1 table-sp. cream. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.