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Tomato Soup
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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
499Calories
62 gProtein
20 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein62 g
Carbohydrates20 g
Fiber3.9 g
Sugars6.3 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol180 mg
Sodium194 mg
Potassium1655 mg
Calcium68 mg
Iron6.9 mg
Magnesium91 mg
Phosphorus646 mg
Zinc15 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C40 mg
Vitamin A85 mcg
Vitamin E1.6 mg
Vitamin K21 mcg
Vitamin B61.8 mg
Vitamin B127.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate55 mcg
Choline189 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
TOMATO SOUP. (No. 1.) Six pounds of beef (shank bone is the best), sixteen medium- sized tomatoes, one onion, four potatoes
Cook this with the app: pantry check, scaling, and the assistant.