Tomato Soup Maigre

Name: Tomato Soup Maigre
Ingredients: Fry a sliced onion brown; the chopped contents of a can of tomatoes; two cups of boiling water; a half-cupful of boiled rice; thicken with a tablespoonful of butter; rubbed smooth with one of flour

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

460Calories

11 gProtein

100 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories460 kcal

Protein11 g

Carbohydrates100 g

Fiber9.2 g

Sugars10 g

Total Fat14 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol31 mg

Sodium1088 mg

Potassium644 mg

Calcium353 mg

Iron33 mg

Magnesium59 mg

Phosphorus150 mg

Zinc1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.3 mg

Folate187 mcg

Choline29 mg

Caffeine0 mg

Water634 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 58. The excerpt below is the record exactly as published.

Tomato Soup Maigre, Baked White-Fish. Mashed Potatoes. Fried Oyster-Plant. Rice-and-Pear Pudding-. Tomato Soup Maigre. — Fry a sliced onion brown in butter or good dripping in the bot- tom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire ; add a half -cupful of boiled rice; thicken with a tablespoonf ul of butter rubbed smooth with one of flour

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