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Cream of Cheese Soup

Name: Cream of Cheese Soup
Yield: 2 servings
Ingredients: One quart of milk; one small onion; two tablespoons butter; two tablespoons flour; three heaping tablespoons cheese; yolks of two eggs; salt; pepper

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

Method

Nutrition per serving

461Calories

26 gProtein

36 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein26 g

Carbohydrates36 g

Fiber1.3 g

Sugars27 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol285 mg

Sodium322 mg

Potassium930 mg

Calcium714 mg

Iron1.5 mg

Magnesium76 mg

Phosphorus667 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D5.7 mcg

Vitamin C5.6 mg

Vitamin A265 mcg

Vitamin E0.9 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B123.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)1.2 mg

Folate52 mcg

Choline238 mg

Caffeine0 mg

Water541 g

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.