Tomato Soup
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
May be flavored with parsley, onion, or celery.
Presented as published in 1909. 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
744Calories
40 gProtein
69 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein40 g
Carbohydrates69 g
Fiber5.8 g
Sugars65 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol132 mg
Sodium441 mg
Potassium2782 mg
Calcium1397 mg
Iron1.3 mg
Magnesium183 mg
Phosphorus1223 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D11 mcg
Vitamin C66 mg
Vitamin A553 mcg
Vitamin E3.1 mg
Vitamin K38 mcg
Vitamin B61.1 mg
Vitamin B125.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4 mg
Folate72 mcg
Choline227 mg
Caffeine0 mg
Water1420 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.
TOMATO SOUP. Boil four or five tomatoes for one hour in sufficient water to cover; strain thru colander, put juice again on the fire and add one-half cupful milk which has been thick- ened by the addition of a little flour. Boil until slightly thickened, adding one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.