gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Soup
From The housewife's referee, 1898
Serves 10
Use preserved tomatoes when fresh are unavailable.
Presented as published in 1898. 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
71Calories
7 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein6.7 g
Carbohydrates9.5 g
Fiber2.1 g
Sugars3.2 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol1.1 mg
Sodium1574 mg
Potassium649 mg
Calcium41 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A108 mcg
Vitamin E0.9 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate13 mcg
Choline18 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 70. The excerpt below is the record exactly as published.
Tomato Soup. — Boil a good-sized carrot and grate it ; add SOUP MAKING 103 it to three quarts of beef stock, that has been boiled with vegetables, and a small piece of bacon. Flavour according to taste with fresh tomatoes previously stewed in a little butter ; season with a little ketchup, cayenne, white pepper, and salt. Boil the soup and skim it ; when ready to dish up, add the squeeze of a lemon
Cook this with the app: pantry check, scaling, and the assistant.