Cheese Soup
From How to cook vegetables, 1911
Presented as published in 1911. 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
141Calories
6 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein5.8 g
Carbohydrates17 g
Fiber0.9 g
Sugars1.9 g
Total Fat5.7 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol13 mg
Sodium247 mg
Potassium49 mg
Calcium128 mg
Iron1 mg
Magnesium11 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline4.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 63. The excerpt below is the record exactly as published.
Cheese Soup. This soup is prepared like the preceding one, and just at the moment of serving stir in 2 or 3 table- spoonsful of grated Gruyere cheese, or the cheese can be served separately, to be handed to each guest, when the soup is served. Another way is to sprinkle a layer of grated Gruyere cheese on to thinly-cut slices of toasted bread
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