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Tomato Soup No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
45Calories
5 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein5.2 g
Carbohydrates6.1 g
Fiber1.3 g
Sugars2.4 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium477 mg
Potassium555 mg
Calcium39 mg
Iron1 mg
Magnesium27 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate11 mcg
Choline15 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 49. The excerpt below is the record exactly as published.
Tomato Soup No. i. — To four cups of beef stock add one cup of fresh tomatoes, peeled and cut in small pieces, one tablespoonful of minced onion, and two cloves
Cook this with the app: pantry check, scaling, and the assistant.