Tomato Soup — No. 1

Name: Tomato Soup — No. 1
Ingredients: two quarts of ripe tomatoes; an onion; a tablespoonful of flour; a third of cup of melted butter; pepper; salt

From The Federation cook book, 1910

Excellent addition to a cold-meat lunch.

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

813Calories

14 gProtein

66 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories813 kcal

Protein14 g

Carbohydrates66 g

Fiber17 g

Sugars38 g

Total Fat60 g

Saturated Fat36 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.2 g

Omega-30.2 g

Cholesterol153 mg

Sodium74 mg

Potassium3072 mg

Calcium172 mg

Iron4 mg

Magnesium150 mg

Phosphorus355 mg

Zinc2.4 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C174 mg

Vitamin A987 mcg

Vitamin E8.1 mg

Vitamin K100 mcg

Vitamin B61.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.8 mg

Folate222 mcg

Choline102 mg

Caffeine0 mg

Water1272 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 2. The excerpt below is the record exactly as published.

Tomato Soup — No. 1 Peel two quarts of ripe tomatoes ; boil them in a sauce pan with an onion and other soup vegetables. Strain and add to it a tablespoonful of flour dissolved in a third of cup of melted butter; add pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.