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Tomato Soup with Stock
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.7 g
Fiber0.6 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium585 mg
Potassium82 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Tomato Soup with Stock. 1 quart stock. 1 teaspoonful sugar. 1 saltspoonf ul pepper. 1 can tomatoes. 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.