vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Soup
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
525Calories
32 gProtein
34 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein32 g
Carbohydrates34 g
Fiber4.4 g
Sugars19 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol97 mg
Sodium1212 mg
Potassium951 mg
Calcium1016 mg
Iron3.1 mg
Magnesium88 mg
Phosphorus798 mg
Zinc4.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0.1 mg
Vitamin A563 mcg
Vitamin E4.1 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2 mg
Folate16 mcg
Choline80 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 16. The excerpt below is the record exactly as published.
CHEESE SOUP 3 cups milk 1 cup grated cheese 1 tablespoon flour Salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.