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Tomato Soup

Name: Tomato Soup
Yield: 6 servings
Ingredients: seven or eight middling-sized tomatoes; three pints of broth; four or five stalks of parsley; two of thyme; a teaspoonful of peppercorns; a bay-leaf; two onions; three cloves; three or four cloves of garlic; 0.5 lb. of rice; a table-spoonful of butter; 1 oz. of sugar; three slices of bread

From Harper's cook book encyclopædia, 1902

Serves 6

Presented as published in 1902. 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

339Calories

12 gProtein

64 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories339 kcal

Protein12 g

Carbohydrates64 g

Fiber4.5 g

Sugars15 g

Total Fat6.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol12 mg

Sodium428 mg

Potassium756 mg

Calcium94 mg

Iron3.5 mg

Magnesium51 mg

Phosphorus177 mg

Zinc1.3 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A64 mcg

Vitamin E1.1 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7 mg

Folate131 mcg

Choline38 mg

Caffeine0 mg

Water411 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 424. The excerpt below is the record exactly as published.

Tomato Soup. — For this excellent soup the proportions are : seven or eight middling-sized tomatoes, three pints of broth, four or five stalks of parsley, two of thyme, salt, pepper, a teaspoonful of peppercorns, a bay- leaf, two onions, three cloves, and three or four cloves of garlic, % lb. of rice, a table-spoonful of butter, i oz. of sugar, three slices of bread

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