Try this 1930 Quick Tomato Soup Cake recipe, or contribute your own.
Suggest a better descriptionNotes: By Mary Ann Hughes, Cresco. The Times News, PA Mix cake as directed using tomato soup and water for liquid. Add eggs if called for. Bake as directed. Frost if desired. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (331g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 90 | ||
Calories from Fat: 8 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 819.6mg | 28 % | |
Potassium 337.4mg | 9 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 18g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.