nut-freesoy-freefish-freeshellfish-free
Swiss Soup
From The Cook County cook book, 1912
Serves 4
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
232Calories
16 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein16 g
Carbohydrates19 g
Fiber0 g
Sugars8.7 g
Total Fat9.8 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol157 mg
Sodium584 mg
Potassium521 mg
Calcium107 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus236 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.7 mg
Vitamin A83 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate42 mcg
Choline154 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.
SWISS SOUP.— Put 3 pts. of well-seasoned stock into a sauce- pan and heat. Make a batter with 3 eggs, well beaten, added to 2 tablespoons of flour, and thinned with 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.