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Tomato Soup
From Kirmess cook book, 1907
Serves 2
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
552Calories
17 gProtein
43 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein17 g
Carbohydrates43 g
Fiber3.6 g
Sugars32 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol141 mg
Sodium141 mg
Potassium1342 mg
Calcium524 mg
Iron1.1 mg
Magnesium83 mg
Phosphorus489 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.4 mcg
Vitamin C41 mg
Vitamin A443 mcg
Vitamin E2.5 mg
Vitamin K26 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline94 mg
Caffeine0 mg
Water623 g
Estimated from matched ingredients across 2 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. Mrs. Oeo. Wilkinson. Put a quart can of tomatoes through a sieve, put into tomatoes two cups of milk, put on stove, keep stirring until it comes to a boil, add a tablespoonful of butter, season with salt and pepper to taste. Take a heaping tablcopoonful of flour and mix well with one-half cup of milk, add to tomatoes and stir until thickens. Pour into tureen and add a large cupful of whipped cream
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