Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Soup | not in our table | 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
- one quart of fresh tomatoes
- one quart of boiling water
- one tablespoonful of butter
- one quart of tomatoes
- one quart of milk
- two tablespoons of flour
- one quart can of tomatoes
- one quart new milk
- one tablespoonful flour
- one spoonful of whipped cream to each bowl
- a pint of water
- a slice of onion
- a teaspoonful of salt
- a saltspoonful of pepper
- a saltspoonful of mace in a sauce- pan over the fire
- a pinch of soda
- a large tablespoon of butter
- 5 clear tomato soup
- two onions
- two level tablespoonfuls of butter rubbed to a paste
- four level tablespoonfuls of flour
- one-half dozen stalks of celery
- salt
- pepper
Directions
Clear Tomato Soup. — One can of tomatoes or one quart of fresh tomatoes, one quart of boiling water, two onions; boil one hour; rub one tablespoonful of butter and two of flour to- gether and stir in just before taking from the fire. Add salt and pepper to taste. Strain and serve. — Tested by Mrs. P. R. Bray.
To Make Clear Tomato Soup. — Put one can of tomatoes, a pint of water, a slice of onion, a bay leaf, a teaspoonful of salt, a saltspoonful of pepper and a saltspoonful of mace in a sauce- pan over the fire. Cook for fifteen minutes and add two level tablespoonfuls of butter rubbed to a paste with four level tablespoonfuls of flour. Stir until boiling; strain through a sieve, reheat and serve with croutons. To make croutons, but- ter slices of bread and cut them into dice. Put these in a pan in the oven; watch them carefully until they are a golden brown.
Tomato Bisque. — One quart of tomatoes, one quart of milk; cook the tomatoes some; run through a sifter; put back on stove ; add a pinch of soda ; salt and pepper to taste, and pour up into the tureen. In a sauce pan put a large tablespoon of butter; when melted add two tablespoons of flour and beat smooth ; add quart of milk and one-half dozen stalks of celery ; cut in squares; when thick pour into the tureen, stirring the tomatoes until well mixed; serve immediately.
Tomato Bisque. — One quart can of tomatoes, one quart new milk, one tablespoonful flour and one heaping tablespoon butter rubbed together. Salt and pepper to taste. Rub tomatoes through a fine colander and put in a porcelain sauce pan with a pinch of soda. Stew for half-hour. Scald milk in another vessel; add flour and butter and stir together until well thick- ened. When ready to serve, mix with the tomatoes, bring to a sharp boil and serve immediately, adding one spoonful of whipped cream to each bowl. — Mrs. J. E. Ryley.