Tomato Soup

Name: Tomato Soup
Ingredients: a quart can of tomatoes; a sliced onion; a quart of milk; two tablespoonfuls of flour; two tablespoonfuls of butter; a teaspoonful of sugar; one-half teaspoonful baking soda; a little salt, and pepper

From Camp cookery (Kephart), 1910

Presented as published in 1910. 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

1023Calories

47 gProtein

133 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories1023 kcal

Protein47 g

Carbohydrates133 g

Fiber18 g

Sugars88 g

Total Fat57 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol180 mg

Sodium2235 mg

Potassium4491 mg

Calcium1395 mg

Iron19 mg

Magnesium285 mg

Phosphorus1315 mg

Zinc6.1 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin D9.4 mcg

Vitamin C84 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.3 mg

Folate54 mcg

Choline183 mg

Caffeine0 mg

Water1722 g

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 64. The excerpt below is the record exactly as published.

Tomato Soup, — Take a quart can of tomatoes VEGETABLES.— SOUPS. 133 and a sliced onion. Stew twenty minutes. Mean- time boil a quart of milk. Rub to a paste two tablespoonfuls each of flour and butter, and add to the boiling milk, stirring until it thickens. Now season the tomatoes with a teaspoonful of sugar, a little salt, and pepper. Then stir into the toma- toes one-half teaspoonful baking soda

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