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Tomato Soup (Plain)

Name: Tomato Soup (Plain)
Yield: 6 servings
Ingredients: Into 2 quarts of meat broth; 1 pint of tomatoes; 3 tablespoons rolled oats; 1 heaping tablespoon of minced onions; Add 144 teaspoon of soda; then’1 cup of rich milk or cream

From Magnet users cook book, 1920

Serves 6

Recipe by Miss May Duncan, Calgary, Alta.

Presented as published in 1920. 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

692Calories

76 gProtein

10 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories692 kcal

Protein76 g

Carbohydrates10 g

Fiber0.9 g

Sugars1.4 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat10 g

Polyunsaturated Fat5.6 g

Cholesterol250 mg

Sodium1651 mg

Potassium876 mg

Calcium69 mg

Iron6.1 mg

Magnesium75 mg

Phosphorus557 mg

Zinc7.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C13 mg

Vitamin A21 mcg

Vitamin E1.1 mg

Vitamin K7.2 mcg

Vitamin B61.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)21 mg

Folate28 mcg

Choline238 mg

Caffeine0 mg

Water281 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 6. The excerpt below is the record exactly as published.

TOMATO SOUP (Plain). Into 2 quarts of meat broth put 1 pint of tomatoes, 3 tablespoons rolled oats, 1 heaping tablespoon of minced onions and let boil at least one hour. Add 144 teaspoon of soda, then’1 cup of rich milk or cream

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