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Onion and Cheese Soup
From Soyer's standard cookery, 1912
Serves 4
In Italy, this soup is served in small bowls.
Presented as published in 1912. 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
163Calories
8 gProtein
26 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein8.2 g
Carbohydrates26 g
Fiber2.7 g
Sugars10 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Cholesterol7.2 mg
Sodium378 mg
Potassium476 mg
Calcium49 mg
Iron1 mg
Magnesium26 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate47 mcg
Choline32 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.
Onion and Cheese Soup. Fry four sliced onions in butter and add them to a quart of strong clear stock very hot. Pour this into an earthen- ware cooking pot and float on the surface some small rounds of toast, each thickly sprinkled with grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.