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Tomato Soup III
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
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
95Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein3.1 g
Carbohydrates22 g
Fiber3.8 g
Sugars6.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium615 mg
Calcium36 mg
Iron1 mg
Magnesium33 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate42 mcg
Choline19 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 84. The excerpt below is the record exactly as published.
Tomato Soup III To 2 large potatoes, peeled and sliced, add 3 onions and 6 tomatoes, peeled and sliced. Boil all together in about 3 pts water, until the potatoes are soft, then mash all through a sieve and add 1 qt hot milk, butter the size of an egg, and 1 tablesp flour
Cook this with the app: pantry check, scaling, and the assistant.