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Cheese Soup
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
493Calories
27 gProtein
31 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein27 g
Carbohydrates31 g
Fiber1.7 g
Sugars2.6 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol202 mg
Sodium867 mg
Potassium202 mg
Calcium574 mg
Iron2.6 mg
Magnesium37 mg
Phosphorus482 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A230 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate70 mcg
Choline104 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 143. The excerpt below is the record exactly as published.
CHEESE SOUP. — Bread crumbs, % lb. sifted ; 1 lb. of good Cheshire cheese ; simmer these together in a stew pan with some good broth ; in another pan mix well together four yolks of eggs, and four spoonfuls of broth
Cook this with the app: pantry check, scaling, and the assistant.