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Cheese Soup (Southern France)
From With a saucepan over the sea, 1902
Serves 5
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
382Calories
28 gProtein
25 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein28 g
Carbohydrates25 g
Fiber4.1 g
Sugars7.7 g
Total Fat28 g
Saturated Fat9.1 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol164 mg
Sodium1524 mg
Potassium567 mg
Calcium471 mg
Iron2 mg
Magnesium53 mg
Phosphorus492 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate52 mcg
Choline115 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.
CHEESE SOUP. (Southern France.) Peel, slice, and fry 6 onions with % pound of ham, minced, and 2 ounces butter. Add % pound bread-crumbs, 3 pints good white stock, — prefer- ably chicken, — salt, pepper, and a blade of mace* Cook for % hour, add % pound grated Parmesan cheese, and yolks of 2 eggs
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