vegetariannut-free
Cream of Cheese Soup
From How we cook in Tennessee .., 1906
Serves 2
Recipe by Mrs. W. S. Keller.
Presented as published in 1906. 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
- One quart of milk
- one small onion
- two tablespoons butter
- two tablespoons flour
- three heaping tablespoons cheese
- yolks of two eggs
- salt
- pepper
Method
Put the milk to boil in a double boiler with onion.
Rub the butter and flour together and add to milk.
Strain, add cheese, let it just boil, then add beaten yolks and serve at once with croutons.
Nutrition per serving
461Calories
26 gProtein
36 gCarbs
35 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 4. The excerpt below is the record exactly as published.
Cream of Cheese Soup. — One quart of milk, one small onion, two tablespoons butter, two tablespoons flour, three heaping tablespoons cheese, yolks of two eggs, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.