vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Toronto Tomato Soup
From The Toronto Cook Book, 1915
Serves 4
Do not heat after mixing milk with tomatoes.
Presented as published in 1915. 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
233Calories
10 gProtein
26 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein10 g
Carbohydrates26 g
Fiber3.3 g
Sugars17 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol37 mg
Sodium330 mg
Potassium752 mg
Calcium338 mg
Iron3.5 mg
Magnesium59 mg
Phosphorus291 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A83 mcg
Vitamin E0.1 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline43 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 103. The excerpt below is the record exactly as published.
Toronto Tomato Soup One quart milk, one pint canned tomatoes, or one pint stewed tomatoes, three teaspoons butter, one bay leaf, sprig of parsley, blade of mace, one teaspoon sugar, one-quarter teaspoon baking soda, two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.