gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Tomato Bisque
From Boston Cooking-School cook book, 1896
Serves 8
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
761Calories
8 gProtein
12 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein8.2 g
Carbohydrates12 g
Fiber0.5 g
Sugars2 g
Total Fat76 g
Saturated Fat43 g
Monounsaturated Fat16 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol219 mg
Sodium475 mg
Potassium632 mg
Calcium149 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus184 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate3.6 mcg
Choline8.5 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 66. The excerpt below is the record exactly as published.
VEAL TOMATO BISQUE 3 pints Veal Stock (p. 150) Y4 teaspoon salt ¥% cup tomato purée Few grains pepper 7 Y4 cup heavy cream Y% teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.