Tomato Soup

Name: Tomato Soup
Ingredients: one quart of canned tomatoes; two quarts of boiling water; one pound of beef cut up in small pieces; butter; pepper; salt; a pinch of soda; some rolled crackers

From Household hints, 1881

If using raw tomatoes, cut them up fine before cooking.

Presented as published in 1881. 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

2390Calories

139 gProtein

360 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories2390 kcal

Protein139 g

Carbohydrates360 g

Fiber36 g

Sugars32 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.2 g

Omega-30 g

Cholesterol299 mg

Sodium5722 mg

Potassium4814 mg

Calcium1429 mg

Iron155 mg

Magnesium354 mg

Phosphorus1464 mg

Zinc28 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0.5 mcg

Vitamin C73 mg

Vitamin A4.5 mcg

Vitamin E1 mg

Vitamin K6.4 mcg

Vitamin B63 mg

Vitamin B1212 mcg

Thiamin (B1)3 mg

Riboflavin (B2)3.5 mg

Niacin (B3)57 mg

Folate534 mcg

Choline328 mg

Caffeine0 mg

Water2578 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 12. The excerpt below is the record exactly as published.

Tomato Soup. — To one quart of canned tomatoes or eight large raw ones add two quarts of boiling water and one pound of beef cut up in small pieces; boil until the meat is tender ; season with pepper, salt, butter, a pinch of soda, and some rolled crackers

Cook this with the app: pantry check, scaling, and the assistant.