Tomato Soup (queen of soups)
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
The cream is indispensable in this soup.
Presented as published in 1895. 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
1839Calories
22 gProtein
48 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1839 kcal
Protein22 g
Carbohydrates48 g
Fiber3.4 g
Sugars24 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol512 mg
Sodium280 mg
Potassium1866 mg
Calcium828 mg
Iron3.3 mg
Magnesium138 mg
Phosphorus648 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C109 mg
Vitamin A193 mcg
Vitamin E2.8 mg
Vitamin K25 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate62 mcg
Choline76 mg
Caffeine0 mg
Water2832 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 12. The excerpt below is the record exactly as published.
Tomato Soup (queen of soups). 1 pint cooked tomatoes i teaspoon soda 2 quarts soft water Salt and pepper I pint cream
Cook this with the app: pantry check, scaling, and the assistant.