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Tomato Soup No. 1
From Original White House Cookbook, 1887
Serves 6
Canned tomatoes may be used.
Presented as published in 1887. 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
486Calories
67 gProtein
7 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein67 g
Carbohydrates6.5 g
Fiber1.6 g
Sugars3.7 g
Total Fat22 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol200 mg
Sodium231 mg
Potassium1286 mg
Calcium77 mg
Iron6.9 mg
Magnesium80 mg
Phosphorus654 mg
Zinc16 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C15 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B127.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate35 mcg
Choline194 mg
Caffeine0 mg
Water959 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 17. The excerpt below is the record exactly as published.
TOMATO SOUP. No. 1. Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one-half. Remove the meat and put ^nto the broth a quart of tomatoes, and one chopped onion ; salt and pepper to taste. A teaspoonful of flour
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