vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Soup
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
167Calories
9 gProtein
16 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein9 g
Carbohydrates16 g
Fiber0.5 g
Sugars15 g
Total Fat9.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol32 mg
Sodium404 mg
Potassium633 mg
Calcium312 mg
Iron0.5 mg
Magnesium43 mg
Phosphorus270 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C86 mg
Vitamin A106 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline52 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
TOMATO SOUP. Tomato juice, 1 pint. Butter, 1 dessertspoon. .Milk, 1 quart. Salt and cayenne. Soda, 14 teaspoon. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.