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Tomato Soup
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
239Calories
11 gProtein
25 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein11 g
Carbohydrates25 g
Fiber2.1 g
Sugars16 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol38 mg
Sodium574 mg
Potassium742 mg
Calcium359 mg
Iron0.9 mg
Magnesium49 mg
Phosphorus313 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C20 mg
Vitamin A141 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate34 mcg
Choline53 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.
TOMATO SOUP.—Take 1 quart of tomatoes, add a little boiling water, then boil until soft, stir in 1 teaspoon baking soda, skim off the top and strain. Have boiling a quart of milk, then mix all together, add 3 or 4 rolled soda biscuits, 1 heaping tablespoon butter, pepper and salt to taste
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