Cheese Cream Soup

Name: Cheese Cream Soup
Ingredients: 1 cup cheese; 2 cups milk; 2 tablespoons fat; 3 tablespoons flour; 14 teaspoons salt; 4 teaspoon cayenne; 4 teaspoon celery salt

From Foods that will win the war, 1918

Presented as published in 1918. 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

792Calories

42 gProtein

44 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories792 kcal

Protein42 g

Carbohydrates44 g

Fiber0.3 g

Sugars24 g

Total Fat50 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.8 g

Omega-30.2 g

Cholesterol158 mg

Sodium1421 mg

Potassium872 mg

Calcium1334 mg

Iron2.2 mg

Magnesium98 mg

Phosphorus983 mg

Zinc6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0.7 mg

Vitamin A482 mcg

Vitamin E1.2 mg

Vitamin K2.8 mcg

Vitamin B60.4 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.2 mg

Folate59 mcg

Choline87 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 44. The excerpt below is the record exactly as published.

CHEESE CREAM SOUP 1 cup cheese 14 teaspoons salt 2 cups milk 4 teaspoon cayenne 2 tablespoons fat 4 teaspoon celery salt 3 tablespoons flour

Cook this with the app: pantry check, scaling, and the assistant.