vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Swiss White Soup
From The new home cook book, 1896
Serves 6
Serves six persons.
Presented as published in 1896. 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
91Calories
5 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5.4 g
Carbohydrates8.5 g
Fiber0 g
Sugars2 g
Total Fat3.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium51 mg
Potassium107 mg
Calcium66 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline81 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
SWISS WHITE SOUP. Anonymous. Stock for six persons. Beat up three eggs, two spoons of flour and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.