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Cheese Soup

Name: Cheese Soup
Yield: 5 servings
Ingredients: a quarter of a pound of minced ham; six sliced onions; two ounces of butter; half a pound of bread crumbs; three pints of chicken broth; flavoring with mace; pepper; salt; a quarter of a pound of good Parmesan cheese

From Soyer's standard cookery, 1912

Serves 5

Presented as published in 1912. 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

483Calories

25 gProtein

57 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein25 g

Carbohydrates57 g

Fiber5.1 g

Sugars13 g

Total Fat26 g

Saturated Fat6.6 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol71 mg

Sodium1864 mg

Potassium696 mg

Calcium325 mg

Iron3.6 mg

Magnesium53 mg

Phosphorus367 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C5.2 mg

Vitamin A55 mcg

Vitamin E0.3 mg

Vitamin K4.5 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.7 mg

Folate88 mcg

Choline60 mg

Caffeine0 mg

Water451 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.

Cheese Soup. Fry a quarter of a pound of minced ham and six sliced onions in two ounces of butter. Mix with half a pound of bread crumbs and mix the whole in three pints of chicken broth or other white stock, flavoring with mace, pepper and salt. After cooking for half an hour stir in the yolks of two eggs and a quarter of a pound of good Parmesan cheese

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