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Cheese Soup (Spanish)
From The Landmarks club cook book, 1903
Serves 1
Recipe by Mrs. W. O’Donoughue.
Presented as published in 1903. 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
522Calories
36 gProtein
17 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein36 g
Carbohydrates17 g
Fiber0.4 g
Sugars0.1 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol106 mg
Sodium2142 mg
Potassium302 mg
Calcium1093 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus779 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A277 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline17 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 17. The excerpt below is the record exactly as published.
cheese soup (Spanish). . Take three large green peppers, roast them on the coals, throw them into cold water and skin them. Shred them and throw them into about a tablespoonful of hot lard. When well fried pour in about a pint of hot water and season with a little salt. Before serving put in a large cup of grated cheese and a few cracker crumbs
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