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Tomato Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
138Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein8.9 g
Carbohydrates17 g
Fiber1.4 g
Sugars8.2 g
Total Fat7.8 g
Saturated Fat1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol21 mg
Sodium457 mg
Potassium563 mg
Calcium24 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K7.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate33 mcg
Choline36 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
TOMATO SOUP. 4 good sized tomatoes 1 oz. butter 2 qts. good stock 1 onion
Cook this with the app: pantry check, scaling, and the assistant.