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Tomato Soup
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
177Calories
6 gProtein
21 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein6.3 g
Carbohydrates21 g
Fiber0.6 g
Sugars7.2 g
Total Fat7.7 g
Saturated Fat2.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol14 mg
Sodium1830 mg
Potassium371 mg
Calcium22 mg
Iron1.7 mg
Magnesium20 mg
Phosphorus78 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A53 mcg
Vitamin E2.3 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate25 mcg
Choline23 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 91. The excerpt below is the record exactly as published.
TOMATO SOUP 1 Quart Soup Stock 1 Can Tomatoes Salt, Pepper, Kitchen Bouquet 2 Teaspoons (heaping) Rice 1 Teaspoon Sugar
Cook this with the app: pantry check, scaling, and the assistant.