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Tomato Soup

Name: Tomato Soup
Yield: 4 servings
Ingredients: one can tomatoes; three pints water; 3-4 cup of oatmeal; onion chopped; tablespoonful sugar

From Kirmess cook book, 1907

Serves 4

Presented as published in 1907. 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

64Calories

2 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories64 kcal

Protein1.8 g

Carbohydrates13 g

Fiber1.7 g

Sugars5.6 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium15 mg

Potassium160 mg

Calcium26 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus52 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6.9 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate14 mcg

Choline7.5 mg

Caffeine0 mg

Water453 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 18. The excerpt below is the record exactly as published.

TOMATO SOUP. Miss Munsen, Rye, N Y, One can tomatoes, three pints water, 3-4 cup of oat- meal, onion chopped,, celery or parsley, tablespoonful sugar

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