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Tomato Soup
From Vegetarian cookery, 1891
Serves 4
Canned tomatoes can be used if fresh are unavailable.
Presented as published in 1891. 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
285Calories
5 gProtein
21 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein4.9 g
Carbohydrates21 g
Fiber5.1 g
Sugars11 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.3 g
Cholesterol60 mg
Sodium32 mg
Potassium987 mg
Calcium81 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A155 mcg
Vitamin E2 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate64 mcg
Choline27 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 40. The excerpt below is the record exactly as published.
Tomato Soup. \ Twelve ripe tomatoes, one onion, one pint of new milk, or « naif a pint of cream. > Divide the tomatoes, squeeze out the seeds, and cut off the ; stalks ; put them, with the onion and a pint of water, into a * VEGETARIAN COOKERY. 69 pan, and let them simmer about an hour. When they begin to boil, add some salt and Cayenne pepper. Press them through a sieve, put them again into the pan, and set them over the fire, and when hot, stir in the milk or cream, previously mixed with a tea-spoonful of flour
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