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White Swiss Soup
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
140Calories
3 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein3.5 g
Carbohydrates28 g
Fiber1.7 g
Sugars1.9 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2433 mg
Potassium242 mg
Calcium24 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate64 mcg
Choline8.1 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 8. The excerpt below is the record exactly as published.
WHITE SWISS SOUP Rice, y2 cup. Onion, small, 1. Rich milk, II/2 cups. Flour, 14 teaspoon. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt.
Cook this with the app: pantry check, scaling, and the assistant.