Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart tomatoes either raw
- 3 tablespoons rolled crackers
- 1 quart scalding hot milk
- 1 pint milk
- 1 pint scalded milk
- a pinch of soda
- a pinch of sugar
- 5 good sized tomatoes
- salt
- pepper
Directions
Mrs. J. A. Devol.
Stew until tender 1 quart tomatoes either raw or canned; strain ; put back on the fire and add a pinch of soda, salt and pepper to taste, butter tlie size of an egg, and 3 tablespoons rolled crackers. Take from the fire, and stir in 1 quart scalding hot milk. Serve immediately.
TOMATO SOUP, NO. 1.
Mrs. P. R. .Sines.
Stew 1 pint milk with a little chopped celery; stew 1 can strained tomatoes 15 minutes with butter size of a walnut, salt and pepper to taste, and a pinch of sugar; when ready to serve stir into the hot milk, and serve immediately.
TOMATO SOUP, NO. 2.
Mrs. F. E. Kramer.
Cook and strain 5 good sized tomatoes ; stew 5 minutes with a pinch of soda ; season with i tablespoon butter, salt, pepper and celery salt; take up and stir in 1 pint scalded milk. Serve hot.