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Tomato Soup Without Meat
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
173Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein9.3 g
Carbohydrates17 g
Fiber1.8 g
Sugars16 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium107 mg
Potassium721 mg
Calcium322 mg
Iron0.4 mg
Magnesium48 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C20 mg
Vitamin A141 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline53 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
TOMATO SOUP WITHOUT MEAT. C. O. Van Cline, East Minneapolis. One quart of tomatoes, one quart of water, one quart VALUABLE RECIPES. 65 of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add one-half teaspoonful of saleratus
Cook this with the app: pantry check, scaling, and the assistant.