Tomato Soup
From Food study, 1917
Presented as published in 1917. 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
65Calories
2 gProtein
15 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2 g
Carbohydrates15 g
Fiber6.7 g
Sugars3.5 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium63 mg
Potassium453 mg
Calcium123 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus46 mg
Zinc0.6 mg
Copper0.2 mg
Manganese9.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E2 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate23 mcg
Choline14 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 104. The excerpt below is the record exactly as published.
TOMATO SOUP JELLIED PRUNES PREPARE AND SERVE A DINNER. Suggested menu : Soup — Tomato. Meat — Baked fish, with any suitable sauce. Vegetables — Buttered beets. Stuffed potatoes. Salad — Lettuce with French dressing. Dessert — Jellied prunes. TOMATO SOUP. Cook a can of tomatoes with a pint of water, a tablespoon of chopped onion, and three or four cloves
Cook this with the app: pantry check, scaling, and the assistant.