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Tomato Soup No. 3

Name: Tomato Soup No. 3
Yield: 4 servings
Ingredients: two quarts of tomatoes; an onion; a level tablespoonful of flour; a third of a cup of melted butter

From Original White House Cookbook, 1887

Serves 4

An excellent addition to a cold meat lunch.

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

190Calories

3 gProtein

13 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein3 g

Carbohydrates13 g

Fiber3.6 g

Sugars8 g

Total Fat15 g

Saturated Fat9.1 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol38 mg

Sodium17 mg

Potassium719 mg

Calcium35 mg

Iron0.9 mg

Magnesium34 mg

Phosphorus79 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A247 mcg

Vitamin E2 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate49 mcg

Choline24 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 4 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.

OMATO SOUP. No. 3. Peel two quarts of tomatoes, boil them in a saucepan with an onion, and other soup vegetables ; strain and add a level tablespoonful of fiour dissolved in a third of a cup of melted butter

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