Tomato Soup

Name: Tomato Soup
Ingredients: three cups of tomatoes; a small teaspoon of saleratus; one quart of milk; plenty of fresh butter; a little salt; a little pepper; small bits of toasted bread cut the shape of dice

From Home dissertations, 1891

Do not use an iron spoon while stirring.

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

665Calories

36 gProtein

63 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein36 g

Carbohydrates63 g

Fiber5.4 g

Sugars59 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol117 mg

Sodium393 mg

Potassium2522 mg

Calcium1244 mg

Iron1.2 mg

Magnesium165 mg

Phosphorus1092 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D9.4 mcg

Vitamin C61 mg

Vitamin A500 mcg

Vitamin E2.9 mg

Vitamin K35 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.7 mg

Folate67 mcg

Choline203 mg

Caffeine0 mg

Water1281 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 70. The excerpt below is the record exactly as published.

TOMATO SOUP. Boil for a few minutes three cups of tomatoes, with a small teaspoon of saleratus. Heat one quart of milk to near boiling, and into this pour the prepared tomatoes. Season with plenty of fresh butter, a little salt and pepper, and serve with small bits of toasted bread cut the shape of dice

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