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Tomato Soup with Stock

Name: Tomato Soup with Stock
Yield: 4 servings
Ingredients: A quart of soup stock; two cups of sliced tomatoes; a small onion; a cupful of milk; a teaspoon of butter; a teaspoon of sugar; a salt-spoon of salt; a tablespoon of flour

From The national course in home economics, 1917

Serves 4

Mrs. Eliza Gill

Presented as published in 1917. 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

224Calories

9 gProtein

26 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein8.6 g

Carbohydrates26 g

Fiber0.9 g

Sugars11 g

Total Fat11 g

Saturated Fat4.1 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol24 mg

Sodium4279 mg

Potassium448 mg

Calcium105 mg

Iron1.8 mg

Magnesium28 mg

Phosphorus143 mg

Zinc2.9 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0.6 mcg

Vitamin C4.7 mg

Vitamin A60 mcg

Vitamin E2.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate27 mcg

Choline34 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 52. The excerpt below is the record exactly as published.

TOMATO SOUP WITH STOCK. A quart of soup stock, two cups of sliced tomatoes. Cut up a small onion and slightly brown. Put all on the fire, and add a cupful of milk, a teaspoon of butter, a little pepper, a teaspoon of sugar, and a salt- spoon of salt. Let boil three minutes. Strain, thicken with a tablespoon of flour

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