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Tomato Soup

Name: Tomato Soup
Yield: 6 servings
Ingredients: 1 can tomatoes; 1 bay leaf; 2 cups water; 2 cloves; 1 carrot; 1 teaspoon salt; 1 small onion; Dash of red pepper; 1 quart soup stock

From The Institute cook book, 1913

Serves 6

Use one radiator or cook a longer time.

Presented as published in 1913. 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

131Calories

5 gProtein

17 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories131 kcal

Protein4.6 g

Carbohydrates17 g

Fiber1.7 g

Sugars5.7 g

Total Fat5.4 g

Saturated Fat2 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol9.5 mg

Sodium1624 mg

Potassium342 mg

Calcium38 mg

Iron1.4 mg

Magnesium23 mg

Phosphorus64 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A119 mcg

Vitamin E1.7 mg

Vitamin K9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate23 mcg

Choline18 mg

Caffeine0 mg

Water266 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.

TOMATO SOUP 1 can tomatoes 1 bay leaf 2 cups water 2 cloves 1 carrot 1 teaspoon salt 1 small onion Dash of red pepper ' 1 quart soup stock

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