Cleremont Soup
From Home dissertations, 1891
Presented as published in 1891. 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
1449Calories
71 gProtein
236 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1449 kcal
Protein71 g
Carbohydrates236 g
Fiber31 g
Sugars106 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol67 mg
Sodium2975 mg
Potassium4636 mg
Calcium570 mg
Iron7.8 mg
Magnesium260 mg
Phosphorus1104 mg
Zinc6.2 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A45 mcg
Vitamin E1 mg
Vitamin K11 mcg
Vitamin B63.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)32 mg
Folate437 mcg
Choline286 mg
Caffeine0 mg
Water3351 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 63. The excerpt below is the record exactly as published.
CLEREMONT SOUP. Cut a dozen white or silver onions, and fry them in butter until well browned. Drain them. Take two quarts of rich veal or chicken broth, season with salt and pepper, place it on the fire, and make it very hot. Add the fried onions and two tablespoons of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.