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Tomato Soup - Excellent
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.9 g
Carbohydrates3.9 g
Fiber1.2 g
Sugars2.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium239 mg
Calcium19 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline6.7 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 75. The excerpt below is the record exactly as published.
TOMATO SOUP— EXCELLENT. Nice, ripe tomatoes, peeled and cut fine, i pint to each quart of water necessary to make as much soup as- will be required for the family, and i pint of sweet milk for every pint of tomatoes, with salt baker's division. 231 and pepper to taste, and a little butter
Cook this with the app: pantry check, scaling, and the assistant.