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Tomato Soup (Potage aux Tomates) a la Continental
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
80Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein2.9 g
Carbohydrates18 g
Fiber2.3 g
Sugars9.5 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium628 mg
Potassium644 mg
Calcium44 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C178 mg
Vitamin A57 mcg
Vitamin E0.8 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate63 mcg
Choline21 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 55. The excerpt below is the record exactly as published.
Tomato Soup {Potage aux Tomates) a la Continental Press a can of tomatoes through a sieve; it will amount to four cups. Put on the stove to heat. When hot, thicken with a tablespoon cornstarch dissolved in a cup of water; let cook for about five to six minutes. In the meantime have two onions, some carrots, and celery, cut in small strips, cooked in a small amount of water
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